Cucumber Soup for summers

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 2 tbsp - unsalted butter
  • 1 cup - diced onion
  • 3.5 cup - vegetable broth or water
  • 1 cup - diced and peeled potato
  • 4 cup - diced European cucumbers
  • 1 cup - plain yoghurt
  • Salt and freshly ground black pepper as per taste
  • 1 tbsp - snipped fresh dill
  • For garnish (optional):
  • Cucumber slices
  • Dill sprigs
  • Toasted walnut pieces

How to Make Cucumber Soup for summers

  • In a saucepan, melt butter over medium heat.
  • Add onion and cook for 10 minutes until translucent.
  • Add broth (or water) and potato; bring to a boil.
  • Reduce heat to low; simmer uncovered for 10 minutes
  • Add cucumbers and continue to simmer for 10 minutes until the vegetables are tender.
  • Let the soup cool a little.
  • Puree soup mixture in a blender until smooth.
  • Transfer to 2 glass measure or bowl.
  • Whisk in yoghurt, salt and pepper until well-blended.
  • Cover and refrigerate until well chilled.
  • When ready to serve, stir in dil. Garnish if desired.