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Cold: Light Cold Yogurt Soup

Source of Recipe

Madhur Jaffrey's Quick and Easy Indian


List of Ingredients

2 1/2 cups plain yogurt
4 cups chicken stock
1/2 teaspoon peeled and very finely grated fresh ginger
1/2 cup peeled, fine diced cucumber
1/2 cup peeled, seeded, fine diced tomato
1/8 tablespoon cayenne pepper
2 teaspoons finely chopped fresh mint
salt, fresh ground black pepper


Recipe

If you are in a hurry, you could chop up the tomato without peeling it, but it is preferableóand it does not take that much longeróto peel and seed it first. To do this, just toss a large tomato into boiling water for 15 seconds and then remove the skin. Cut the tomato in half, crosswise, and gently squeeze out all the seeds. Now dice the shell. Put the yogurt in a bowl. Beat with a fork until smooth and creamy. Slowly add the stock, mixing it as you do so. Add all the remaining ingredients and mix. Refrigerate until needed. Stir well before serving. Serves 4.