About
This chilled soup (Kakadi ka shorba) is very refreshing with fresh cucumber, creamy avocados with a spiciness. This soup takes on Indian inspired flavors with heat from green serranos and a toasted mustard seed oil that is blended in at the very end.
Can I leave the spicy pepper out?
Yes, if spice is not for you, leave the pepper out. If you like it to be on the spicier side, add the whole chili.
How should the final soup taste?
It should have a nicely balanced cucumber flavor along with the creaminess of the avocado and then a hint of heat at the end.
How long does chilled soup last in the fridge?
The soup should last up to 3 days in the fridge.
Ingredients
- 3 cup almond milk
- 1 large – 8 1/4" long cucumber
- 1 each – approx 4" – 6" long hot chili peppers, green, raw
- 1 each avocado
- 1 ¼ teaspoon coarse kosher salt by morton
- 2 tablespoon olive oil
- 2 teaspoon mustard seed
Instructions
- In a blender, add the almond milk, ¾ of the cucumber, chili pepper, avocado, and salt.
- Blend together until smooth. Reserve the other ¼ of the cucumber and cut into small dice.
- Heat a small saute pan over medium heat, once hot, add oil and mustard seeds. Heat until just before they begin to pop.
- Quickly add them to the soup and stir them in. Chill soup before serving.
- Serve chilled topped with diced cucumbers.
Nutrition Facts
- Servings: 6
- Calories: 106.9kcal/447.4kJ (per serving)
- Fat: 9.6g (per serving)
- Carbs: 5.3g (per serving)
- Protein: 1.6g (per serving)
