Currently, heat and humidity top my hate list. I mean they are seriously driving me up the wall. So I decided it was the right time for me to get off the wall and prepare something for Devansh that is perfect for this sultry weather. I looked up many recipes for cold soups and finally settled on cold cucumber soup. After all there’s nothing quite like cucumber to beat the heat. They don’t say “cool as a cucumber” for nothing.
When I made this “soup” for the first time, I added a little water in the blender along with other ingredients. I cursed myself when the “soup” turned out liquidy. “Cucumber is already high in water content who asked you to add water”, I scolded myself. Eager to rectify my mistake, I didn’t add water the second time I made it and it still turned out liquidy. So moral of the story, when you blend cucumber and curds together the end result is bound to be liquidy, more like a drink or a smoothie than a soup. 🙂
Devansh did not like the grainy texture of the smoothie much, so next time I’m going to filter it first for him. My husband, in-laws, and mom loved it. I too found it very refreshing, it immediately perked me up. This time however I made an exception to my “do not use sugar” policy. The smoothie tasted better with a bit of sugar added to it. Next time I’ll try adding honey instead of sugar and see if that works.
- 2 medium-sized cucumbers (grated)
- 1 bunch mint (pudina) leaves (chopped)
- 2 tbsp coriander (chopped)
- 1 cup curds (made from cow milk)
- 1 tbsp lemon juice
- 2 small cloves of garlic (crushed)
- 1 tsp olive oil
- Pinch of black pepper powder
- Salt to taste
- Sugar to taste (optional)
- Add grated cucumber, chopped mint and coriander leaves, and garlic in a blender, and then blend to form a fine puree.
- Add curds, lemon juice, salt, black pepper, sugar, olive oil, and some crushed ice, and then blend one more time.
- Garnish the smoothie with mint leaves and serve it chilled.