• Prep Time 3-5 minutes
  • Cook Time 5-6 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

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

Ingredient                                                        Quantity

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


  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 with 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


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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