Chill with iced soups

FOOD fix

Most of us are used to thinking of soup as a comfort food best had in winters only. But there are several iced soups as well, that can make great alternatives to mocktails, cocktails, or juices and shakes.

Instead of using vegetable stock or plain water, most of these use curd, buttermilk, fruit or vegetable juice as their base. You can drink these iced soups along with your meals; they are great to serve with festive family meals. 
Iced Strawberry Soup

Ingredients: 2 cups of strawberry (washed, pitted and cubed), 1 small cucumber (peeled, de-seeded and diced), 1 cup set curd, juice of half a lemon, a pinch of salt, 3 tbsp sugar, a few chopped mint leaves, some crushed ice or a few ice cubes.Method: Blend the cubes of strawberry in the mixie and keep in the refrigerator. 

Blend the diced cucumber with curd and crushed ice. Blend both the mixtures in a large bowl, add the lemon juice, salt and sugar, and whisk thoroughly. You can add a little water if you find it too thick. Add ice cubes and a few mint leaves just before serving.  

Mint-Cucumber Soup

Ingredients: 1 medium cucumber, 1 small bunch of mint, ½  tbsp grated ginger, 1 big green chilli, a few curry leaves, 4 cups buttermilk, salt to taste, a pinch of sugar, some crushed ice or ice cubesMethod: Peel the cucumber. Cut it into half and take out the seeds by dragging a spoon across. Cut into cubes. Chop the green chilli. Wash and chop the mint and curry leaves. Blend the cucumber, mint, curry leaves, grated ginger, and chilly with 1 cup of buttermilk in the mixie. Add the rest of the buttermilk and whisk briskly. Add salt to taste. Strain and serve in tall glasses with ice cubes. 
Iced Tomato Soup

Ingredients: 2 large red tomatoes, 1 garlic clove, 1 tbsp sugar, salt to taste, 1 tsp pepper, 2 cups of tomato juice, 1 medium-sized cucumber (diced and de-seeded), 1 cup of well-beaten fresh cream, some crushed ice.

Method: Pour all the ingredients, except the curd and cream, into a mixie and blend until smooth. Place in the refrigerator for a couple of hours until thoroughly chilled. Add the crushed ice just before serving. Add the fresh cream and serve.