Cold summer soup with tomatoes & cucumbers

6 servings

Ingredients

Quantity Ingredient
2 cups Yellow split peas
½ teaspoon Turmeric
½ teaspoon Cumin seeds, roasted & ground
2 tablespoons Lemon juice
1 teaspoon Salt
Freshly ground black pepper
1 each Fresh green chile, chopped
2 eaches Scallions, chopped
1 large Tomato, diced
2 smalls Pickling cucumbers, chopped
2 tablespoons 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 1½ 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 ¼ 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

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