Chilled Curried Mint & Cucumber Soup

Ingredients

• 2 small cucumbers
• Salt and freshly ground
• White pepper
• 1 1/2 tablespoons butter
• 1 small onion, peeled and chopped
• 1 tablespoon curry powder
• 1 cup stock
• 1 small sweet apple, peeled, cored, and chopped
• 2/3 cup plain yogurt
• 2/3 cup coconut milk
• 1/3 cup whipping cream
• 2 tablespoons chopped mint
• Juice of 1 small lime
• 1 small, hot green chili, seeded and chopped, optional

Directions

1. Remove the cucumber peels, then slice the cucumbers in half lengthwise and use a teaspoon to scrape out the seeds. Save the peels and seeds for later. Chop the cucumber flesh into small dice, toss it with a little salt, and set it in a colander to shed moisture for about 30 minutes.
2. While the cucumber drains, warm the butter in a saucepan and cook the onion until it turns soft. Add the curry powder and stir it around for a few minutes, then pour in the stock and add the chopped apple. Let the mixture simmer for about 20 minutes, until the apple is very tender, then set it aside to cool.
3. When the soup base has cooled, blend it with the yogurt, coconut milk, and the saved cucumber peels and seeds until completely smooth. Strain the mixture through a fine sieve into a bowl, then mix in the cream. Add salt and pepper to taste.
4. Give the diced cucumber a quick rinse, then gently squeeze out the extra moisture. Stir it into the soup along with the mint, lime juice, and the green chili, if you are using it.
5. Cover the soup and refrigerate it for at least 2 hours before you serve it in chilled soup bowls.