cooling cucumber and yoghurt soup
Here are a few food rules I subscribe to: eat stuff in season, when it’s cheap, and in contrast to what’s going on with the weather. The first two edicts are self-explanatory. The third might need some detail.
I eat in a “roughly Ayurvedic” way. I’ve written about how this works here. It’s mostly about eating to what your body needs, taking into consideration your “type” or “dosha”. I’m a vatta with a fair bit of pitta in me too. In summer, the pitta can play up. We get hot. Pitta types get hot and need to be cooled. Mine has been sweating it out a bit lately. And once one dosha is out, the rest get wobbly, too.
And, so, today, as we (here in Australia) sweat out the last of the summer heat, a simple cooling and hydrating recipe for the pitta in us all.
Cucumbers are the ultimate cooling food and are a very good source of vitamin C and caffeic acid, compounds that help the body prevent water retention, a problem that I am battling right now.
A few notes:
* Avoid peeling your cuces: the skin is full of fibre and is a good source of potassium and magnesium – all of which help with the hydrating process. Also, can I just say…what a horrific waste?? Further, skin maketh a chunkier soup.
* I’ve provided a few options with the herbs etc, so you can choose to use up what you have in the fridge.
* I use chicken stock that I store in ice cube trays in the freezer. This adds extra coolness. Or use a little lemon juice instead (for a sharper soup).
* I always add oil on top. Remember: fat helps you absorb important vitamins found in vegetables.
* The soup will keep for 2 days in the fridge.
Cooling cucumber and yoghurt soup
- 2 medium cucumbers, chopped
- 1 ¼ cup plain Greek-style full-fat yogurt
- ¼ cup chicken stock or 2 tbls lemon juice
- a handful of mint leaves or dill or coriander leaves (or a combo of each)
- 1 tbsp. chives, chopped, or 1 garlic clove, crushed
- pinch of salt
- extra virgin olive oil or macadamia oil
Blend all of the ingredients except the oil until smooth. Refrigerate for 20 minutes (at least) and serve with a drizzle of oil.
Cool? As a cucumber?