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A picture of Chilled Cucumber Soup served in two bowls.
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Chilled Cucumber Soup: A Summer Drink

Chilled Cucumber Soup, flavored with curry leaves, is a refreshing, low-calorie soup. It requires no cooking and takes five minutes to make.
Course Drinks
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 Portions
Calories 216kcal
Author Richa

Ingredients

  • Cucumbers 4 medium sized (I used English )
  • 2 cloves Garlic
  • 2 Sprigs Curry Leaves
  • Mint Leaves handful
  • 2 cups Yoghurt
  • ¾ cup Milk
  • 1 Green Chilli
  • Salt to Taste

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.

Nutrition

Calories: 216kcal | Carbohydrates: 18g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 501mg | Fiber: 1g | Sugar: 17g | Vitamin A: 429IU | Vitamin C: 25mg | Calcium: 405mg | Iron: 1mg