This week the Phoenix Valley had a sandstorm; not a normal monsoon type of storm, but one which hit the headlines. It was truly awesome. An enormous mountain-like cloud descended upon the city. In this cloud, visibility diminished and sounds were muted. There were great gusts of wind which flung garden furniture and tree branches around while everything was coated in a layer of super-fine dust. In many parts of the city rain followed – wonderful water from the heavens above – but it was still hot outside, that heat which continues to burn the skin long after the sun has set.
With all the dust and heat, my thoughts turn to something cool and refreshing. Cold soups are winners at this time of year, as starters or light meals. This cucumber soup is quick and easy to make. Serve with brown bread (page 178 in South African Cooking in the USA) for a wholesome and satisfying meal. Use a food processor or immersion blender to ‘pulse’ to the desired consistency. Cold soups should be served as cold as possible. I usually place the container of soup in the freezer for about 30 minutes before serving, until icicles start forming around the edges.
- 1 medium-sized English cucumber, unpeeled and coarsely grated
- 1 clove garlic, crushed
- 4 green onions, finely chopped
- 2 cups plain yogurt
- ¼ teaspoon salt
- cream, lightly whipped
- Mix the cucumber, garlic, onion, yogurt and salt in a bowl.
- Cover and refrigerate for at least three hours.
- Scoop into attractive bowls and garnish with a swirl of cream.