I’ve told you why I love summer. Here’s another reason.
This Chilled Cucumber Soup is so refreshing that I want to take a bath in it. Now that’s a weird enough reason to make it, isn’t it? Just so you could tell me if you agree?
It’s not a new recipe and I haven’t made a breakthrough, but I did use my favorite herb – Curry Leaves to give it a slightly Indian twist. I can see my sister rolling her eyes because I’m infamous in the family for my secret relationship with curry leaves, I just can’t get over them. Pragya claims that I can add them to everything, given a chance. I kinda agree. Curry leaf pesto? Now that’s an idea I should probably act upon. Or not? We’ll find out soon enough..
Before we dive into the soup, (forgive the pun but I really really like this soup) I have to tell you something. I get my best ideas just before I fall asleep. Its weird I know because most people get theirs when they are reading magazines every morning 😉 but my inner genius wakes up when I’m about to sleep and when my day ends. Last night was hot and clammy and the fan wasn’t helping. I wanted something cold to drink but too lazy you see. As usual, I started thinking about food. And how I love soup. Soup? Its too hot to make or consume it. What about cold soup? Hmm.. You know where this is going by now, right?
Try this and tell me you want to bathe in it too :P. You can thank me later for this wonderful recipe. Get ready to feel super fresh and rejuvenated.
If you try this, I’d love to know what you thought about it. Connect with me on Facebook and Twitter
Also follow me on Instagram for more drool-worthy updates
Chilled Cucumber Soup: A Summer Drink
Prep Time: 5 minutes- Cook Time: 5 minutes
- Total Time: 10 minutes
Yield: 2 -serving 1x
Category: entree
Cuisine: indian
Print Recipe
Pin RecipeDescription
Chilled Cucumber Soup, flavored with curry leaves, is a refreshing, low-calorie soup. It requires no cooking and takes five minutes to make.
Ingredients
- Cucumbers (4 medium sized (I used English ))
- 2 cloves Garlic
- 2 sprigs Curry Leaves
- handful Mint Leaves (A)
- 2 cups Yoghurt
- 3/4 cup Milk
- 1 Green Chilli
- to Taste Salt
Instructions
- Cut the cucumber into cubes. I like to leave the skin on for fibre and color, but you can peel them if you prefer
- Place everything in a blender and blend till smooth
- Chill in the refrigerator for an hour or so before serving
- Garnish with beaten yoghurt, extra virgin olive oil or mint leaves
Notes
Notes
Taste the cucumbers before cutting them. If they are bitter, remove the bitterness before using. If you like your soups very smooth, sieve before serving. I like the extra fibre so I skip this step.
Richa Gupta says
May 10, 2016 at 1:59 pmHey Shweta, I’m so sorry about this! I think the quantities got screwed up when I migrated my blog. I’ve updated them, and I hope you try it 🙂
Shweta Mohare says
May 10, 2016 at 7:01 amhi Richa, This soup sounds delicious… planning to try it. You have not mentioned any quantities in the recipe… how many cucumbers? Garlic? Milk? It will be great if you can reply to this. thanks a ton 🙂
Richa Gupta says
August 12, 2015 at 9:22 amThanks Simi. I hope you try it out sometime 🙂
Simi Jois says
August 12, 2015 at 8:50 amTotally loving this !!
The Best Tandoori Prawns - My Food Story says
June 16, 2015 at 3:06 pm[…] I’m sure you remember my sister Pragya from here and here. Happy News – she’s got a fantastic job as an architect focusing on […
Richa Gupta says
May 8, 2015 at 7:17 pmHey Nicole! Thanks for dropping by. I think dried should work. I’d love to hear what you thought if you ever try this out.
nicole (thespicetrain.com) says
May 8, 2015 at 6:25 pmThis soup sounds so delicious and refreshing and I love the addition of curry leaves! I’ll have to see if I can get fresh curry leaves anywhere around here, so far I’ve only seen them dried.
Richa Gupta says
April 13, 2015 at 8:49 amI love warm soups too but the weather is out to get us these days so I’m trying to trick my body into feeling cooler than it actually is. This was one of many attempts. Failing miserably though. The curry leaf inspiration is actually thanks to you and Malabar Tea Room. I overheard (in the blogging world) your conversation about Indian style Mac n Cheese and boom!
edlyngd says
April 13, 2015 at 3:46 amOye! This looks sooooooooo refreshing. I have never made a cucumber soup. I prefer warm soups over the cooler ones so I’d rather someone else made them for me. Since you already know the recipe….. 🙂
Can’t wait to try this out come July. I so love the addition of the curry leaves. Excellent idea! Grand ol’ job, lady!
Anna Koshi says
March 27, 2017 at 8:21 pmGreat soup for a hot day. Made this and simply loved it. Its healthy and low calorie too.
Richa says
March 29, 2017 at 7:46 amYes it’s perfect for summer! Glad you liked it