Curried Cucumber-Buttermilk Soup

• 2 Tbs. vegetable oil
• 4 scallions, minced
• 2 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 1/2 tsp. ground coriander
• 1/4 tsp. turmeric
• 1/2 tsp. ground cumin
• Freshly ground black pepper to taste
• 1/2 cup flaked coconut
• 2 medium-sized cucumbers, peeled, seeded and cubed
• 1 tsp. salt
• 1 cup plain low-fat yogurt
• 1 1/2 cups buttermilk
• 3 Tbs. chopped fresh coriander
• 1/4 cup chutney for garnish
• 1/4 cup chopped salted peanuts for garnish

1. Heat oil in large soup pot over medium heat.
2. Add scallions, garlic and red bell pepper, and saute until very soft, about 5 minutes.
3. Stir in coriander, turmeric, cumin, pepper and coconut, and cook, stirring, until spices become fragrant, about 2 minutes.
4. Stir in cucumbers and salt, and cover.
5. Reduce heat to low, and cook 5 minutes, stirring occasionally, until cucumbers wilted.
6. Remove from heat, and let cool.
7. Stir in yogurt, buttermilk and fresh coriander.
8. Cover, and refrigerate until completely cool.
9. To serve, ladle soup into four bowls, and top each with spoonful of chutney and sprinkling of peanuts.

vegetable oil, scallions, garlic, red bell pepper, ground coriander, turmeric, ground cumin, freshly ground black pepper, flaked coconut, cucumbers, salt, yogurt, buttermilk, fresh coriander, peanuts

Taken from www.vegetariantimes.com/recipe/curried-cucumber-buttermilk-soup/ (may not work)