Spicy Potato Cucumber Soup With Dill
|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|
|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|
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.