Author Notes
This soup is the stuff hot summer afternoons are made for. Its an easy, refreshing soup with oodles of flavor. I've given it a slightly Indian twist by flavoring it with curry leaves. The curry leaves add depth and make you feel like a garden in springtime. —Richa Gupta
Ingredients
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4
medium sized Cucumbers
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6
Garlic cloves
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3
sprigs of Curry Leaves
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1/4 cup
loosely packed Mint Leaves
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1/2 cup
Yoghurt
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1
Green Chili
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Salt to taste
Directions
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Cut the cucumber into cubes. I like to leave the skin-on for fibre and color, but you can peel them if you prefer.
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Place everything in a blender and blend till smooth.
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Chill in the refrigerator for an hour or so before serving.
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Garnish with beaten yoghurt, extra virgin olive oil or mint leaves.
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