Summer Soup Shots

About Summer Soup Shots

Ingredients

• Yogurt 1 cup
• Cucumbers, peeled and roughly chopped 2
• Fresh mint leaves, chopped 2 tbsps
• Fresh parsley, chopped 2 tbsps
• Salt to taste
• Ice cubes as required
• Sour cream 3 tsps + to garnish
• Chives, finely chopped 2 tbsps

How to Make Summer Soup Shots (Stepwise Photos)

Method

1. Put yogurt, cucumber, mint leaves, parsley, salt and some ice cubes in a blender and blend till smooth.
2. Add sour cream and blend again.
3. Pour into serving shot glasses and garnish each glass with chives and a dollop of sour cream.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps