Chilled Curried Mint & Cucumber Soup

• 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 (scant) stock
• 1 small sweet apple, peeled, cored, and chopped
• 2/3 cup (scant) plain yogurt
• 2/3 cup (scant) 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)

1. Peel the cucumbers, cut in half lengthwise, and scoop the seeds out, using a teaspoon; reserve the skin and seeds. Finely dice the cucumber flesh, mix with a little salt, and place in a colander to drain for 30 minutes or so.
2. Meanwhile, melt the butter in a saucepan and fry the onion until soft. Stir in the curry powder and cook together for a few more minutes, then add the stock and chopped apple. Simmer for about 20 minutes, or until the apple is very tender. Let cool.
3. Once cooled, puree the soup with the yogurt, coconut milk, and the reserved cucumber debris (seeds, skins, etc.) using a blender, until very smooth. Pass through a fine strainer into a bowl and then stir in the cream. Season with
4. salt and pepper to taste.
5. Briefly rinse the diced cucumber and squeeze lightly to remove excess liquid. Stir into the soup with the mint, lime juice, and, if desired, the green chili.
6. Cover and chill in the refrigerator for at least 2 hours before serving, in chilled soup bowls.

cucumbers, salt, white pepper, butter, onion, curry powder, stock, sweet apple, yogurt, coconut milk, whipping cream, mint, lime

Taken from www.seriouseats.com/recipes/2010/05/chilled-curried-mint-cucumber-soup-recipe.html (may not work)