Recipe- Chilled Cucumber Soup Is Really Light

This chilled cucumber soup is the perfect way to enjoy summer. Its cold, refreshing and really light. Serve it with some toasted bread, or enjoy it as is.

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.

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

Method

* 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.