As the scorching heat of summer descends upon us, there's nothing quite as refreshing as a chilled soup too so and rejuvenate. While traditional flavours soups like Gazpacho have their charm, adding a touch of Indian flavours can elevate the experience to new heigh flavours incorporating cooling spices and herbs, we can create a symphony of flavours that not only provide respite from the heat but also tantalize our taste buds. In this article, we will explore the world of chilled soups infused with Indian spices and discover delightful recipes that bring a unique twist to your summer culinary adventures.
The Power of Cooling Spices and Herbs:
Indian cuisine is renowned for its extensive use of spices, many of which possess natural cooling properties. These ingredients not only add depth and complexity to dishes but also help in regulating body temperature, making them ideal for combating the summer heat. Let's take a look at some cooling spices and herbs that can be incorporated into chilled soups:
Mint: With its refreshing and cooling properties, mint is a quintessential herb for summer recipes. Its aromatic flavour adds a delightful freshness to any dish.
Coriander: Known for its cooling effect, coriander is a versatile herb that pairs well with various ingredients. Its subtle citrus undertones lend a pleasant zing to chilled soups.
Cumin: A staple in Indian cuisine, cumin not only imparts a warm earthiness but also aids in digestion. When used judiciously, it adds a unique dimension to chilled soups.
Fennel: Fennel seeds or fennel bulbs can be employed to introduce a mild liquorice-like flavour to the soups. It possesses cooling and soothing properties, making it perfect for hot summer days.
Ginger: While ginger is associated with warmth, its ability to stimulate circulation can help cool down the body. The gentle spiciness it imparts can add a pleasant kick to chilled soups.
Delightful Chilled Soup Recipes with an Indian Twist:
Cucumber and Mint Soup:
Ingredients:
2 cucumbers, peeled and diced
1 cup yoghurt
1/4 cup fresh mint leaves
1/2 teaspoon cumin powder
Salt and pepper yoghurt
Fresh coriander leaves for garnish
Method:
Blend the cucumbers, yoghurt, mint leaves, cumin powder, salt, and pepper in a blender until smooth.
Chill the soup in the refrigerator for a few hours.
Serve in bowls and garnish with fresh coriander leaves.
Spiced Tomato and Coconut Soup:
Ingredients:
4 large tomatoes, diced
1 can of coconut milk
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger paste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder (adjust to taste)
Salt and pepper to taste
Fresh coriander leaves for garnish
Method
In a pot, sauté the onion, garlic, and ginger paste until fragrant.
Add the diced tomatoes and cook until they soften.
Add the cumin powder, coriander powder, turmeric powder, chilli powder, salt, and pepper. Stir well.
Pour in the coconut milk and bring the mixture to a simmer.
Allow the soup to cool and then blend it until smooth.
Refrigerate the soup until chilled and serve garnished with fresh coriander leaves.
Watermelon and Feta Soup
Ingredients:
4 cups cubed seedless watermelon
1/2 cup crumbled feta cheese
1 tablespoon fresh lime juice
1/4 teaspoon black salt (kala namak)
1/4 teaspoon roasted cumin powder
Fresh mint leaves for garnish
Method:
In a blender, combine the watermelon cubes, feta cheese, lime juice, black salt, and roasted cumin powder.
Blend until smooth and creamy.
Refrigerate the soup for a couple of hours.
Serve chilled, garnished with fresh mint leaves.
Carrot and Ginger Soup:
Ingredients:
4 large carrots, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
4 cups vegetable broth
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon powder
Salt and pepper to taste
Fresh coriander leaves for garnish
Method:
In a pot, sauté the onion, garlic, and ginger until fragrant.
Add the diced carrots, vegetable broth, turmeric powder, cinnamon powder, salt, and pepper. Stir well.
Bring the mixture to a boil, then reduce the heat and simmer until the carrots are tender.
Allow the soup to cool and then blend it until smooth.
Refrigerate until chilled and serve garnished with fresh coriander leaves.
Buttermilk and Cucumber Soup:
Ingredients:
2 cups plain yoghurt
1 cucumber, peeled and grated
1/4 cup fresh mint leaves, chopped
1/2 teaspoon roasted cumin powder
1/4 teaspoon black salt (kala namak)
Salt and pepper to taste
Fresh dill leaves for garnish
Method:
In a bowl, whisk the yoghurt until smooth.
Add the grated cucumber, chopped mint leaves, roasted cumin powder, black salt, salt, and pepper. Mix well.
Refrigerate the soup for a few hours until chilled.
Serve in bowls and garnish with fresh dill leaves.
Cooling Cumin Yogurt Soup:
Ingredients:
2 cups plain yoghurt
1 cucumber, peeled and grated
1/4 cup fresh coriander leaves, chopped
1 teaspoon roasted cumin powder
1/4 teaspoon black salt (kala namak)
Salt to taste
Fresh mint leaves for garnish
Method:
In a bowl, whisk the yoghurt until smooth.
Add the grated cucumber, chopped coriander leaves, roasted cumin powder, black salt, and salt. Mix well.
Refrigerate the soup for a few hours until chilled.
Serve in bowls and garnish with fresh mint leaves.
Tangy Tamarind and Mint Soup:
Ingredients:
1 tablespoon tamarind paste
4 cups water
1/4 cup fresh mint leaves, chopped
1 green chilli, chopped (adjust to taste)
1 teaspoon roasted cumin powder
1/2 teaspoon chaat masala
Salt to taste
Fresh coriander leaves for garnish
Method:
In a bowl, soak the tamarind paste in water for 10 minutes, then strain to remove any seeds.
In a blender, combine the tamarind water, mint leaves, green chilli, roasted cumin powder, chaat masala, and salt. Blend until well combined.
Refrigerate the soup for a few hours until chilled.
Serve in bowls and garnish with fresh coriander leaves.
Cool Beet and Yogurt Soup:
Ingredients:
2 medium-sized beetroots, roasted and diced
1 cup plain yoghurt
1 tablespoon lemon juice
1/2 teaspoon roasted cumin powder
1/4 teaspoon black pepper
Salt to taste
Fresh dill leaves for garnish
Method:
Blend the roasted beetroots, yoghurt, lemon juice, roasted cumin powder, black pepper, and salt in a blender until smooth.
Refrigerate the soup for a few hours until chilled.
Serve in bowls and garnish with fresh dill leaves.
These chilled soup recipes with an Indian twist are perfect for hot summer days when you want to enjoy a refreshing and flavorful meal. Feel free to adjust the spices and ingredients according to your taste preferences and enjoy the coolness and vibrancy of Indian-inspired soups.