At times, it is tough to entertain the kids. They get bored inside, in spite of millions of puzzles, games, art & crafts projects. And I get tired of sitting in the knee-deep baby swimming pool for half the day.
With that heat outside, I prefer simple no-cook and no-bake dishes these days, be it salads or soups. Bigger meals, perhaps with meat, would sit in my stomach like a brick. Not so this cucumber soup. With ingredients that you most probably have at home, it is whipped up in no time. It’s light and tasty, just what one needs in this scorching heat.
Cut the cucumbers into quarters lengthwise and remove the seeds. Chop roughly, then puree with a food processor. Season with ginger, salt and pepper. Put in the freezer for about 10-15 minutes, or until cucumbers just start to freeze.
Roast the pumpkin seeds in a dry pan over medium heat for 5-8 minutes. Set aside.
Combine vegetable stock with yogurt.
Take the cucumbers out of the freezer. Fold in the yogurt veggie stock mixture. Transfer to serving plates. Garnish with olive oil, pumpkin seeds and dried chili flakes. Serve immediately.