• Prep Time 10-15 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

 

A perfect soup for summers. Cucumber and yogurt blended in with light spices, fresh dill leaves and topped with crunchy roasted papads.

Ingredients:-

  • Cucumbers, peeled – 4 no medium
  • Yogurt – 2 cups
  • Salt – to taste
  • Crushed black peppercorns – 1 tsp
  • Chopped dill leaves – 3 tbsp + for garnishing
  • Ice cubes – 6-8 no
  • Red chilli sauce – 4 tsp
  • Khichu papads – 2 no

 

Method:-

  1. Roast the papads and keep aside.
  2. Roughly chop cucumbers and place in a mixer jar. Add yogurt, salt, crushed black peppercorns, 2 tbsp dill leaves, 6-8 ice cubes and grind into a purée.
  3. Strain the soup and add the remaining dill leaves.
  4. Take 4 tall glasses. Drizzle 1 tsp chilli sauce along the rim of each glass. Pour the soup into the glasses. Crush the papads and sprinkle on the soup. Garnish with dill leaves and serve chilled.

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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