This past weekend it was so hot, not even grilling was an option. Now it’s a cool 74 degrees, but the temperature is supposed to climb again. Think proactive, like stocking a fallout shelter with canned goods. Add this recipe to your arsenal and you’ll be eating well and keeping cool through the next heatwave.
On Saturday I remembered a cold cucumber and zucchini soup I made years ago and dug up the recipe, which was originally printed in Gourmet. Earlier that day, I’d had a conversation at the greenmarket with Hardeep about how he makes his raita. Freshly stocked with cucumbers and inspired by the thought of that refreshing, spicy dish, I decided to spike the soup with cumin and use yogurt as a base.
Cool as Cucumber and Zucchini Soup
- 2 cucumbers, peeled, seeded and roughly chopped (totalling about 1 lb)
- 2 zucchini, roughly chopped (totalling about 1 lb)
- 1/4 cup chopped shallot
- 1 fresh hot chili pepper (I used a jalepeño, seeds and all, but you could also try a pinch of cayenne instead)
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon coriander seeds, toasted and ground
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 cup strained whole milk yogurt
- chopped fresh cilantro and good olive oil for garnish
In a blender or food processor combine the cucumber, zucchini, shallots, chili, vinegar, water, spices, salt and sugar. Blend until very smooth. Transfer to a bowl and whisk in the yogurt. Taste for seasoning and refrigerate to chill for at least 30 minutes. Serve garnished with a drizzle of olive oil and a bit of chopped cilantro.
Makes about 4 cup servings.
No matter the temperature outside, this soup is not only delicious, but has all the rich vitamins and benefits of raw food. I also love how the zucchini skin turns the soup a beautiful green color.