Ingredients:

• 1 kg – cucumber, peeled
• 1/2 litre – fresh Curd
• 1 cup – Milk
• 1 tbsp – Capsicum
• 1 tbsp – Butter
• Salt to taste
• Mint leaves – a few, for topping
• 3 cup – water

Method:

1. Chop one cucumber finely and keep aside
2. Cut the remaining into, big pieces, add 3 cups of water to the big cucumber pieces and cook until soft
3. When it turn tender, blend and cool the mixture.
4. Add the curds, milk and salt and beat well.
5. Heat the butter and fry the finely chopped cucumber and the capsicum for 1 min
6. Add to the chilled soup.
7. To serve:
8. Pour the soup into the individuals bowls and add 2 ice cubes. Top with chopped mint leaves and serve.

Recipe courtesy of Nithya Ashok