Cold Curried Cucumber Soup with Mint Ginger Pesto

Cold soups are a snap to make and easy to present; shooter glasses make it a lovely little starter before dinner while larger glass mugs, martini or water glasses give it a summery feel. Rim the glasses with salt or some pesto and add a stick of cucumber to peek out of the glass. The mint pesto gets a little dark when it sits for too long so make it right before dinner if you want the brightest green colour. The taste will not change either way.


  • 1 English cucumber, peeled and coarsely chopped
  • 2 cups watercress leaves
  • ½ cup chopped green onions
  • 1 teaspoon grated ginger
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon Indian curry paste
  • 2 cups buttermilk
  • Salt to taste

Mint ginger pesto:

  • 2 cups mint leaves
  • 1 teaspoon grated ginger
  • 1/4 cup vegetable oil
  • 2 tablespoons yogurt


Combine cucumber, watercress, green onions, ginger, garlic and curry paste in a food processor and process until chunky. Add buttermilk and process until smooth. Season with salt.

Combine mint leaves and ginger in a food processor or mini chop. Add vegetable oil and yogurt and puree.

Place soup in shooter glasses and swirl pesto over soup. Serve before dinner as hors d'oeuvre or spoon into soup bowls and serve with dinner. Serves 4 as a first course, 8 as hors d'oeuvres.