Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cucumber, cut into thin half-moons | 520 g | Sweet, Astringent · Cooling |
 Whole-milk yogurt, whisked smooth | 260 g | Sour, Sweet · Heating |
 Fresh dill, leaves finely chopped | 24 g | Pungent, Bitter · Heating |
 Coriander seeds, toasted and crushed | 4 g | Astringent, Bitter, Sweet · Cooling |
 Olive oil, measured for dressing | 12 g | Sweet, Bitter, Astringent · Heating |
 Rock salt, finely ground | 3 g | Salty · Cooling |
Step-by-Step Preparation
- Rinse the cucumber, fresh dill, and coriander seeds for 30 seconds, drain thoroughly, and dry the cut surfaces before assembling Summer Cucumber Dill Cold Soup; let all components reach room temperature for 10 minutes.
- Puree most of the cucumber with yogurt and leave a few pieces aside. Blend for 35–45 seconds, stop to scrape the sides, and leave the texture described rather than aerating it.
- Stir in the reserved pieces, dill, and crushed coriander. Lift and turn the pieces for 30 seconds with the heat off, stopping before the crisp edges bruise or release moisture.
- Season the soup, temper its chill, and add the oil before serving. Wait 1 minute at room temperature, taste a small piece or spoonful, and correct the salt or acidity before the final assembly.
- Let Summer Cucumber Dill Cold Soup stand at room temperature for 5 minutes, stir once without aerating it, and serve at midday without chilling it sharply.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Summer Cucumber Dill Cold Soup is a cooling summer preparation with an explicit raw-food caution for vata Vata: bring the portion to room temperature, eat it at midday, and choose the gently warmed variant if digestion feels variable. Pitta: keep sour dressing modest and favor mint, fennel, or cilantro. Kapha: use little oil and make greens or crisp vegetables the largest portion.
USDA Nutrition Facts for Summer Cucumber Dill Cold Soup
| Nutrient | Per 100g | Per Serving (1 serving (205g)) |
|---|---|---|
| Energy (Calories) | 50 kcal | 102 kcal |
| Protein | 1.8 g | 3.7 g |
| Total Carbohydrates | 4.5 g | 9.3 g |
| Dietary Fiber | 0.6 g | 1.2 g |
| Total Sugars | 2.3 g | 4.8 g |
| Total Fat | 3.1 g | 6.3 g |
| Calcium | 59.8 mg | 123.1 mg |
| Iron | 0.46 mg | 0.94 mg |
| Magnesium | 14.9 mg | 30.7 mg |
| Phosphorus | 51.0 mg | 104.9 mg |
| Potassium | 172 mg | 355 mg |
| Sodium | 158 mg | 325 mg |
| Zinc | 0.31 mg | 0.64 mg |
| Copper | 0.04 mg | 0.07 mg |
| Manganese | 0.10 mg | 0.20 mg |
| Selenium | 1.0 µg | 2.1 µg |
| Vitamin C | 4.5 mg | 9.3 mg |
| Vitamin A (RAE) | 29.6 µg | 60.9 µg |
| Vitamin E | 0.31 mg | 0.64 mg |
| Vitamin K | 11.3 µg | 23.3 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.08 mg |
| Riboflavin (Vitamin B2) | 0.11 mg | 0.22 mg |
| Niacin (Vitamin B3) | 0.16 mg | 0.33 mg |
| Vitamin B6 | 0.04 mg | 0.09 mg |
| Folate (DFE) | 11.0 µg | 22.7 µg |
| Choline | 8.6 mg | 17.7 mg |
