June 12, 2015
Cucumber comes into its own in summer, but it has a life in Indian cooking beyond raitas and salads. We can’t get enough of cucumber in our home, and an Indian cucumber soup is just the right, lightweight dish for warmer days. Enjoy chilled with a chunk of bread.
Chop the celery and garlic into little pieces. Bring the ghee to warm on medium and sauté it for five minute until soft and coloured.
Switch the cooker off and let them cool. Now chop the cucumber into little chunks. Place them along with the other ingredients, and the celery, garlic in ghee, in a blender and puree until smooth.
Serve this Indian cucumber soup on a hot day, chilled with a spoon of yoghurt on top and some fresh mint to garnish.