Cold Cucumber Soup

4 from 1 vote

Cold Cucumber Soup, flavored with curry leaves, is a refreshing, low-calorie soup. It requires no cooking and takes five minutes to make.

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: Indian

Servings: Portions

Author: Richa

Ingredients

Cucumbers 4 medium sized (I used English )
2 cloves Garlic
2 Sprigs Curry Leaves
Mint Leaves handful
2 cups Yoghurt
3/4 cup Milk
1 Green Chilli
Salt to Taste

For garnishing

1/2 cucumber sliced
2 tbsp pomegranate seeds
1 tsp olive oil extra virgin
1/2 tsp nigella seeds

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
Cucumbers
Place everything in a blender and blend till smooth
2 cloves Garlic, 2 Sprigs Curry Leaves, Mint Leaves, 2 cups Yoghurt, 3/4 cup Milk, 1 Green Chilli, Salt
Chill in the refrigerator for an hour or so before serving
Garnish with cucumber slices, pomegranate seeds, extra virgin olive oil and nigella seeds
1/2 cucumber, 2 tbsp pomegranate seeds, 1 tsp olive oil, 1/2 tsp nigella seeds

Video

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