Curried Cucumber-Buttermilk Soup Recipe | Vegetarian Times Skip to main content

Curried Cucumber-Buttermilk Soup

An unusual accompaniment to this soup would be the flat Indian bread poppadums, available at Indian groceries.

Ingredients: 

Ingredients: 

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2 Tbs. vegetable oil
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4 scallions, minced
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2 cloves garlic, minced
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½ cup diced red bell pepper
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½ tsp. ground coriander
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¼ tsp. turmeric
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½ tsp. ground cumin
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½ cup flaked coconut
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2 medium-sized cucumbers, peeled, seeded and cubed
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1 tsp. salt
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1 cup plain low-fat yogurt
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1 ½ cups buttermilk
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3 Tbs. chopped fresh coriander
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¼ cup chutney for garnish
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¼ cup chopped salted peanuts for garnish

Instructions: 

  1. Heat oil in large soup pot over medium heat. Add scallions, garlic and red bell pepper, and sauté until very soft, about 5 minutes. Stir in coriander, turmeric, cumin, pepper and coconut, and cook, stirring, until spices become fragrant, about 2 minutes. Stir in cucumbers and salt, and cover. Reduce heat to low, and cook 5 minutes, stirring occasionally, until cucumbers wilted. Remove from heat, and let cool.
  2. Stir in yogurt, buttermilk and fresh coriander. Cover, and refrigerate until completely cool.
  3. To serve, ladle soup into four bowls, and top each with spoonful of chutney and sprinkling of peanuts.

Nutrition Information: 

Calories: 
290
Protein: 
11 g
Total Fat: 
16 g
Saturated Fat: 
5 g
Carbohydrates: 
29 g
Cholesterol: 
5 mg
Sodium: 
790 mg
Fiber: 
4 g
Sugar: 
22 g
Yield: 
SERVES 4