Chilled Cucumber Soup

By • April 20, 2015 0 Comments

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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


Serves 2

  • 4 medium sized Cucumbers
  • 6 Garlic cloves
  • 3 sprigs of Curry Leaves
  • 1/4 cup loosely packed Mint Leaves
  • 1/2 cup Yoghurt
  • 1 Green Chili
  • Salt to taste
  1. Cut the cucumber into cubes. I like to leave the skin-on for fibre and color, but you can peel them if you prefer.
  2. Place everything in a blender and blend till smooth.
  3. Chill in the refrigerator for an hour or so before serving.
  4. Garnish with beaten yoghurt, extra virgin olive oil or mint leaves.

More Great Recipes: Vegetables|Soups|Cucumbers