Yogurt is used extensively in the Indian cookery, Pakistan cookery, and Middle Eastern cookery, sometimes; it is added at the end of cooking a dish, to prevent it from curdling. But in this yogurt veggie soup, chilled yogurt and cucumber are the main ingredients. This Chilled Yogurt Cucumber Soup Recipe is best for the lunch on a hot day.


SERVES                 4



Chilled Yogurt Cucumber Soup Recipe 

1 large cucumber

1 cup natural yogurt

2 garlic cloves, crushed

1 cup single cream

2 tbsp white vinegar

1 tbsp fresh mint, chopped

Salt and black pepper

Mint sprigs, to garnish


Preparation Method:

Chilled Yogurt Cucumber Soup Recipe



Grate the cucumber coarsely. Place in a bowl with the cream, yogurt, garlic, vinegar, and mint. Stir well and season to taste.



Chill for at least 2 hours before serving. Just before serving Chilled Yogurt Cucumber Soup, stir the soup again. Pour into individual bowls and garnish with mint sprigs.



Read: Chick Pea and Tomato Soup Recipe