Description Edit


Ingredients Edit

Directions Edit

1. Heat oil in large soup pot over medium heat. Add scallions, garlic and red bell pepper, and sauté until very soft, about 5 minutes. Stir in coriander, turmeric, cumin, pepper and coconut, and cook, stirring, until spices become fragrant, about 2 minutes. Stir in cucumbers and salt, and cover. Reduce heat to low, and cook 5 minutes, stirring occasionally, until cucumbers wilted. Remove from heat, and let cool.

2. Stir in yogurt, buttermilk and fresh coriander. Cover, and refrigerate until completely cool.

3. To serve, ladle soup into four bowls, and top each with spoonful of chutney and sprinkling of peanuts.

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See also Edit

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