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This is actually a thinned down version of a southern Indian pachadi (similar to northern India's raita)--but it is marvelous as an unexpectedly spicy and mouthwatering summer soup. It looks like a delicate vichyssoise, but it sure doesn't taste like one! Serve cold as a first course to 4-6 people.

• 2-3 Tablespoons butter
• 1 large onion, sliced fine
• 4 hot chili peppers, sliced fine
• 3 cups vegetable or chicken stock
• 1½ Tablespoons fresh ginger root, finely chopped
• 1 teaspoon salt
• 1½ cups coconut milk (unsweetened)
• 1/4 teaspoon white pepper
• ¾ cup yoghurt

Garnish: finely minced mint

Melt the butter in a large saucepan over low heat, then stir in the onion and hot peppers and let cook over low heat, stirring occasionally, until golden. Pour in the stock, potatoes, ginger, and salt. Bring to a simmer, then cover and simmer for about 30 minutes. Puree, solids first, then season with the white pepper, and pour in the coconut milk and yoghurt. Season with more salt, if it needs it. If necessary, thin with milk to get the consistency you want--and you can pour the whole soup through a sieve if you want to get a very fine texture.

Chill overnight. When ready to serve, ladle into bowls and sprinkle with finely chopped mint.