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Chilled Cucumber Soup

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Chilled Cucumber Soup
  • Chef:
  • Recipe Servings: 2
  • Cook Time:
  • A cold soup perfect for the summer. Chilled soup with the added goodness of yogurt topped with Parmesan coated croutons. (just when you thought soups could only be pipping hot, how about a chilling treat?)


  • 2 cucumbers, peeled and chopped
  • 1 Tbsp yogurt, heaped
  • 7-8 mint leaves, chopped
  • 1 clove garlic
  • Salt and pepper to taste
  • 2 tsp lemon juice
  • 2 cups chicken stock

  • For the Croutons:
  • 2 slices of bread, cut into cubes
  • Oil to shallow fry

  • For Garnishing:
  • 1/2 cucumber, chopped
  • 2-3 mint leaves chopped
  • Parmesan coated croutons
  • Parmesan, grated
  • Olive oil, to drizzle


  1. Blend the chopped cucumbers in a mixi.
  2. Add chicken stock yogurt, mint, garlic, salt, pepper and lemon juice. Blend it all together.
  3. Keep it in the fridge to cool.

  4. For the Croutons:
  5. Cut the bread into cubes and shallow fry them.
  6. Drain them out on a plate. Grate some Parmesan cheese over it and toss.

  7. Garnishing:
  8. Add the chilled cucumber soup in individual bowls.Sprinkle the chopped cucumber, mint, croutons and grated parmesan on it. For the final touch drizzle some oilve oil.
  9. Serve chilled with hot croutons.