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Spicy Potato Cucumber Soup With Dill

Natural.Foodie's picture
Ingredients
  Olive oil 2 1⁄2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Cayenne pepper 1⁄4 Teaspoon (More To Taste)
  Baking potatoes 1 1⁄2 Pound, peeled and diced
  Cucumber 1 Medium, peeled, seeded and diced
  Chicken broth/Canned broth 2 Cup (32 tbs)
  Dry white wine 1 Cup (16 tbs)
  Cumin seeds 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Plain yogurt 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Chopped fresh dill 3 Tablespoon
  Tomato 1 Large, peeled, seeded and chopped
Directions

1. In a large saucepan, heat the olive oil over moderate heat. Add the onion, garlic and cayenne and reduce the heat to low. Cook until the onion is soft and golden, 10 to 15 minutes.
2. Add the potatoes, cucumber, chicken stock, wine and 1 cup of water. Bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
3. Meanwhile, put the cumin seeds in a small skillet. Toast over moderately high heat, shaking the pan, until fragrant and dark, about 1 minute. Finely chop the seeds.
4. Puree the soup in a food processor, in batches if necessary, just until smooth. Transfer to a large bowl, add the salt and black pepper and let cool to room temperature. Whisk in the yogurt, milk, dill, toasted cumin seeds and tomato. Cover the soup with plastic wrap and store in the refrigerator; serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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