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.

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