Tired of the heat? Try making cold cucumber tomato mint soup

He further explained that one should store it between 1-4 degree centigrade and also can preserve the purée at -18 degrees centigrade as well and make sure it’s well packed.

Leema Mahajan, a nutritionist shared the recipe of delicious cold cucumber tomato mint soup on her Instagram. Leema spoke about lycopene, which is a natural pigment and powerful antioxidant found abundantly in tomatoes. “As an antioxidant, lycopene helps neutralise harmful free radicals in the body, which can reduce oxidative stress and minimise cellular damage,” said Leema. 

Here is how to make cold cucumber tomato mint soup

The ingredients you need for cold cucumber tomato mint soup:
1) Olive oil
2) Tomatoes
3) Garlic
4) Onion
5) Jalapenos
6) Cucumber
7) Lemon juice
8) Honey
9) Curd
10) Coriander leaves
11) Mint leaves
12) Pink salt
13) Water

Method

Step 1: Heat oil in a pan, and cook half-cut tomatoes along with garlic and onion.

Step 2: Turn the tomatoes and cover them with the lid and let it cook for some time then add jalapenos and cook again until soft and mushy.

Step 3: Now remove the tomato skin, put everything in the blender, and add roughly chopped cucumber, lemon juice, honey, curd, coriander leaves, mint leaves, pink salt, and water.

Step 4: Blend it well, transfer the mixer into a bowl, and refrigerate for 3-4 hours.

Step 5: To garnish your cold soup in a small bowl, mix the yoghurt, lime juice, water, and a pinch of sea salt.

Step 6: Drizzle the yogurt dip along with some micro greens, and pumpkin seeds. It’s ready to serve.

 

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A post shared by 𝐋𝐞𝐞𝐦𝐚 𝐌𝐚𝐡𝐚𝐣𝐚𝐧 |Nutritionist (@leemamahajan)

Chef Nishant suggested serving the cold soups in a cold bowl or glass and also recommended swirling it with ice before pouring it.

Abhishek Nandi, Jr Sous Chef, Radisson Blu Resort and Convention Centre, Karjat in a conversation with indianexpress.com recommended chilled melon, hung curd soup, and chilled beet soup this summer. He said, “I would suggest not storing cold soup; if kept in the refrigerator, it should be consumed within 2–3 hours, otherwise it loses its colour and freshness.”

He recommended using mint for “a deep punch” as well as garlic or fresh chillies. “One can even use spices like star anise, clove, or pepper,” he said.

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