Chilled cucumber and dill soup

The temperatures are soaring by the Gulf. Humid and hot is the way of life in the summers here. But looking at the glass half full, i feel its the best time to get in shape, run and lose those chubby cheeks. Thus running strong, eating healthy and reading a book was my motto for the day, yesterday. After completing a great run in the early evening, a bowlful of cold cucumber soup with an adventure e-book by the name - When the tiger roars, came into limelight for a perfect supper by my own.

And by the way ,with sunset hues as mystic and beautiful over the bay like the ones below, who wants to stay indoors even if not running :)

Away from the sunset, the colors and the brain feed that the soup was, the book takes part credit for having set a summery happy vibe to my day. As i read it page by page, the author  pulled me in her vivid story, and i felt i rushed in as a third accomplice strolling the woods with John and Walter- the protagonists in the story. Pavithra the author and a dear friend , has confectioned a perfect plot to entwine our hearts, taking us back to the alleys of our own childhood. An adventure story for kids and the kid in us alike. The author presently runs a special offer to download her work for free till this month end. I recently downloaded my free copy. Download your's on smashwords.com (link: http://www.smashwords.com/books/view/54684 ) Its available on itunes too, for an on the go read on your idevices.

Talking of the recipe in action today , its an adaption of the flavors to the first course presented by yet another friend who is a chef in command at a grand restaurant and hotel in Abu dhabi. A humble, go to guy who wears many feathers in his chef's hat .Hmm I suddenly feel blessed to have so many talented friends in life :)

My recipe is an approximate concoction of  flavors which i experienced in a cocooned two hour lunch that the chef hosted for us. Here's how, i made the soup in my kitchen.

Ingredients:

2 English cucumbers, peeled and chopped or normal cucumber seeded as well

1 scallion, chopped

1/4 bunch fresh dill, stemmed

2 cups 'thick' buttermilk
salt to taste

For the garnish: 5 tsp olive oil

                        2 cloves garlic, smashed skinned

                        chopped dill cucumber scallions

                        Dollops of sour cream

Take chopped cucumbers scallions buttermilk dill in your food processor, pulsing till smooth. The cucumbers will make the mix watery from what u started at first, so try using very less amount of water if required in between. For the same reason, thick buttermilk comes handy forming an extra cushion against an excessively watery soup. Add salt to your taste. Store in the refrigerator till you serve, about half and hour or depending on your cooling machine.

In the meantime for the garlic oil, smash open two garlic cloves and leave them in 5 tsp of olive oil on low heat for 10- 15 mins or till lightly golden. Remove the garlic to be used later. Store the infused oil.

Serve  in chilled bowls , when ready and garnish with chopped dill and scallions. Top it with a dollop of sour cream and a drizzle of garlic oil.

It a energy shot for your brain on a hot hot day. Delectable definitely. Enjoy!!