cucumber soup

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Healthy Indian-Style Cucumber Soup (Cold)

A simple, refreshing and light vegetarian cucumber soup — perfect as a healthy start or light meal. Easy to make, cooling and packed with hydration and nutrients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 bowls
Course: Light meal, Soup, starter
Cuisine: Healthy, Indian, Vegetarian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cucumber (roughly chopped) peeled or unpeeled, as preferred
  • 1 cup plain curd (dahi) or low-fat yogurt
  • 1 clove garlic (optional) crushed, adds nice flavour — skip if you follow pure vegetarian without onion/garlic
  • 5 –6 mint or coriander leaves fresh, for freshness and flavour
  • 1/2 tsp salt adjust to taste

Equipment

  • blender

Method
 

  1. Wash and roughly chop the cucumber (you can peel it or leave the skin on).
  2. In a blender add chopped cucumber, curd (yogurt), mint or coriander leaves, crushed garlic (if using) and salt.
  3. Blend everything until smooth and creamy. If the soup seems too thick, add a little chilled water and blend again to reach desired consistency.
  4. Taste and adjust salt or herbs if needed. Pour into bowls.
  5. Chill in the refrigerator for 30–60 minutes before serving. Serve cold — optionally garnish with a few fresh mint leaves or thin cucumber slices.

Notes

This soup makes a great light starter or a cooling meal on warm days. You can skip garlic if you prefer Jain-style cooking. For extra fibre, do not peel cucumber. Use low-fat yogurt for a lighter version.
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