|Cold Cucumber Cilantro Soup|
Since the goat yogurt from Christal is a bit thinner than most, I reduced the amount when I made the soup, which worked perfectly. You can purchase goat yogurt in most health food stores and as well many traditional grocery stores. If you can't find goat yogurt, you could probably use plain cow yogurt. When I made the soup, I wasn't so sure if the amount of cumin and jalapeno pepper would be too strong for me, so I cut those in half, as well. Also, I slightly reduced the amount of sea salt. The recipe listed below is Anna Thomas' original recipe and was used for the nutritional analysis.
Just another quick note: My husband, Tom, appreciates and understands the nuances of salt far better than I do, and enjoys exploring the many varieties of sea salts. He encourages use of sea salt for several reasons. First, typical table salt is bleached of all of its elements (except for added iodine). Bleach is not something I want to consume for obvious reasons. In contrast, sea salt contains important minerals and elements from the sea. Additionally, as Rebecca Katz notes, "When used in cooking, real salt--that is, sea salt--is used not to impart its own taste, but rather to unlock the flavor of every food it comes in contact with. Sea salt crystals act like tiny scrubbing bubbles that release flavors." (pg. 3. One Bite at a Time). Have fun exploring the world of sea salt, goat yogurt, and cold soups with Pzazz!
|Ingredients for Cold Cumber Cilantro Soup|
4 cups peeled, chopped, seeded cucumber
3/4 teaspoon sea salt
3 cups goat yogurt
1/2 cup lightly packed mint leaves
1/2 cup lightly packed cilantro leaves
1 teaspoon finely minced,seeded jalapeno pepper
2 Tablespoons fresh lemon juice
Put the peeled, chopped, seeded cucumber into a bowl and toss with the sea salt and leave them in the bowl for at least 15 minutes. Do not drain. As the cucumbers are sitting in the bowl with the salt, toast the cumin seed by putting them in a saute pan on medium heat and lightly toast till fragrant. Grind them with a mortar/pestle or in a spice grinder. Add goat yogurt, mint, cilantro and jalapeno pepper to the cucumbers with their liquid. Add the ground cumin seed. Puree to desired consistency. Stir in lemon juice. Let chill for at least 3 hours before serving to your guest who will be most impressed! Even if that is you. I garnished mine with a flowering cilantro stalk. Anna Thomas suggests chopped, unsalted pistachio nuts as a garnish.
Servings per recipe: 4
Serving Size: 1 cup
Total Fat: 7 g
Cholesterol: 19 mg
Sodium: 528 mg
Total Carbs: 13 g
Dietary Fiber: 2 g
Protein: 20 g