Add a fun pop of color to the table. This is a hearty, chilled soup that can be made a day ahead, and makes a nice party offering with its decorative spiral topping.
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. 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
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
Blend ingredients together, until smooth. Cover and refrigerate.
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