Cold Summer Soup With Tomatoes & Cucumbers Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Yellow split peas,
Freshly ground black pepper,
1/2 tsp: Turmeric,
1 each: Fresh green chile, chopped
1/2 tsp: Cumin seeds, roasted &
2 each: Scallions, chopped
-- ground,
1 large: Tomato, diced
2 tbsp: Lemon juice,
2 small: Pickling cucumbers, chopped
1 tsp: Salt,
2 tbsp: Cilantro, chopped
Directions:
Cook split peas with 8 cups water plus the turmeric. Bring to a
boil. Turn heat to low, partially cover & cook for 1 1/2 hours or
until the peas are quite tender. Remove from heat & let sit for 5
minutes.
Using a ladle, remove the thin liquid on top of the peas. Add enough
of the remaining thicker liquid to make up 5 1/4 cups. Put in a
blender, in batches if necessary, along with cumin, lemon juice,
salt, pepper & chile. Blend & check for seasoning.
Chill for a few hours, but not long enough that it begins to jell.
Meanwhile, cut scallions into paper thin rounds, put in a bowl of
water & refrigerate them. Drain well & pat dry.
Add cilantro to soup & pour into individual bowls. Divide tomato,
cucumbers, scallions into the bowls & serve.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-16-95
Source from luhu.jp
boil. Turn heat to low, partially cover & cook for 1 1/2 hours or
until the peas are quite tender. Remove from heat & let sit for 5
minutes.
Using a ladle, remove the thin liquid on top of the peas. Add enough
of the remaining thicker liquid to make up 5 1/4 cups. Put in a
blender, in batches if necessary, along with cumin, lemon juice,
salt, pepper & chile. Blend & check for seasoning.
Chill for a few hours, but not long enough that it begins to jell.
Meanwhile, cut scallions into paper thin rounds, put in a bowl of
water & refrigerate them. Drain well & pat dry.
Add cilantro to soup & pour into individual bowls. Divide tomato,
cucumbers, scallions into the bowls & serve.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-16-95
Source from luhu.jp