Cold Cucumber Curry Soup

Want to throw a summertime dinner party that's more than just a cookout? This cool and zesty soup makes a great lead-in for a meal that's fresh, sophisticated and full of ethnic delights. Tickle their tastebuds with a sample from the East. Add some tandoori chicken, pita with spicy hummus and a tabouli salad... now you're cooking with fire!

1. In a large soup pot, saute in olive oil on LOW HEAT until cucumbers are wilted slightly:

One large English cucumber, sliced thinly
One large onion
A pinch of curry
A pinch of coriander
A pinch each of salt and pepper
A pinch of cayenne

2. Add to the pot and simmer on low heat for about 20 minutes:

One large can of chicken broth

3. Now, scoop out about a quarter of the cucumber slices and set aside; these will be used as garnish later.

4. Using a ladle, scoop the soup mixture from the pot into a blender and puree on high until everything has liquified. Pour the puree back into the pot and repeat procedure, scooping out the solids, blending and returning to the pot when fully blended.

5. Now mix together:

One cup of buttermilk
One cup of yogurt

6. Now, equalize the soup and the yogurt/buttermilk mixture by following the below procedure that prevents the dairy products from curdling:

Using the blender as a receptacle, fill halfway with soup mixture and yogurt/buttermilk blend. Stir to equalize the temperatures, then slowly pour this mixture back into the soup pot, stirring the entire time. Repeat process until all of the yogurt mixture has been added.

7. Add the remaining cucumber slices to your soup and then taste-test it for preferred spiciness; add more salt/pepper/spices if needed.

8. Chill the soup in the refrigerator until cold. When ready to serve, squeeze in:

The juice of one lime
A fistful of chopped cilantro

Mmm... cucumbers! They're not just for salad anymore.

Serves: 4-6.

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