Chilled soup is a great entertaining staple. That is, you can make it ahead of time and not worry about the temperature. This one has a bright, festive color that adds to the mood. A few bright napkins and dishware make it even more appealing.
If you have a vegan in the crowd, leave off the yogurt topping in the recipe, the rest is all vegetable and spice. Serve this soup in teacups for extra appeal and maximize your servings.
I included this recipe as part of my modern Indian food party plan, which included small bites with Indian flavors.
MAKES ABOUT 1.25 QUARTS
COOK THE SPLIT PEAS
1 1/2 CUPS yellow split peas, checked for grit, rinsed
5 1/2 CUPS water
1/2 tsp turmeric
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Place ingredients in a large pot, bring to a boil. Lower heat, simmer for 2 hrs covered.
GET OUT THE FOOD PROCESSOR… MAKE THE SOUP
cooked split peas, slightly cooled
juice from 2 lemons
2 jalapeños, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp salt
1/2 tsp cayenne
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Blend ingredients together, until smooth. Cover and refrigerate.
TO SERVE
plain yogurt
oregano sprigs
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Pour chilled soup into small bowls. Garnish with a spiral of yogurt, and oregano sprig.
See more recipes for creating cool, mod, Indian-inspired bites in 08 India Calling
