Summer is the perfect time for cold, refreshing soup! When I needed a dish to bring to the yoga community potluck at Balance Yoga tonight, this is the first dish I wanted to make. It’s been such a hot summer that even thinking about cooked soup makes me sweat. As a general rule in Ayurveda you don’t drink cold beverages or eat really cold foods since they tend to dampen agni (the digestive fire). However Ayurveda also says to eat with the seasons and when it’s hot outside a cool dish can be just what you need. If you’re eating according to your Ayurvedic constitution, dieting or eating seasonally, this soup is a great choice. Served cold to room temperature, it’s great for all doshas in hot weather (unless of course you have trouble digesting greek yogurt, cucumbers or honeydew). Vatas might enjoy a little sunflower or olive oil drizzled on top, pittas might benefit from the cooling effect of an extra scoop of yogurt and kapha could take the lightness of this dish a step further by adding some diced cucumber and honeydew as garnish. It’s ridiculously easy to make and tastes cool and refreshing. Play with the spices and proportions of the ingredients to make your perfect version. Enjoy!
Cucumber Honeydew Soup
1 large seedless cucumber (or remove seeds)
1/2 honey dew melon (about 2-3 cups chopped)
5 oz container of plain greek yogurt (plus extra for garnish if desired)
3 teaspoons turmeric (or to taste)
2 teaspoons salt (or to taste)
2 teaspoons white pepper (or to taste)
2 leaves basil
1 leaf sage
2 tablespoons lemon juice
Combine all ingredients in a blender or food processor. Adjust portions to taste. Serve chilled, at least 4 hours.