A perfect soup for summers. Cucumber and yogurt blended in with light spices, fresh dill leaves and topped with crunchy roasted papads.
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
- Roast the papads and keep aside.
- 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.
- Strain the soup and add the remaining dill leaves.
- 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.