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Sandia Sunset Cucumber Soup




Source of Recipe


1World Recipe


Recipe Introduction


A great cold and spicy treat! It is nicknamed "sandia," the Spanish word for watermelon, as the soup takes on a pink hue from the paprika and the red chile. We prefer Italian parsley to the "grocery" variety, as it has more zest and flavor. It is easy to grow, even in a pot at a sunny window--unless you have cats who like to graze, like we do! You can also grow it year-round in the greenhouse.



List of Ingredients




• 4 cups Rich Vegetable Stock (see recipe)
• 1 1/2 cups peeled, seeded, and diced cucumbers
• 1/2 cup finely diced onion
• 1 clove garlic, minced
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 2 whole cloves
• 1 teaspoon New Mexican red chile powder
• 1 teaspoon paprika (we prefer Szeged Hungarian; it's not bitter)
• 1 tablespoon dried dill
• 2 serrano chiles, seeds and stems removed, finely chopped
• 1 cup plain yogurt
• 3 tablespoons chopped Italian parsley for garnish



Recipe



In a large saucepan, bring the vegetable stock to a full boil and add the cucumbers, onion, garlic, pepper, salt, cloves, red chile powder, and the paprika. Reduce the heat and simmer, uncovered, for 10 minutes.

Add the remaining ingredients, and, using a potato masher, mash everything until it is very coarse in texture.

At this point, the soup can be chilled and served. Or, it can be heated slowly and served warm. Just don't let it boil as the yogurt will curdle. Remove the whole cloves before serving.

Yield: 4 to 6 servings