Cold soups can be refreshing and appetizing at the same time, especially when garnished generously with perky mint and tantalizing pepper powder. This Cold Cucumber Soup is conveniently low-cal and low-fat, yet filled with the goodness of water-rich cucumber and crunchy capsicum. Low-fat milk and low-fat curds provide the necessary base for this soup, striking a proper balance between lightness and lusciousness!
Cold Cucumber Soup recipe - How to make Cold Cucumber Soup
Method- Combine the cucumber cubes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely.
- Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.
- Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and sauté on a medium flame for 2 minutes.
- Remove from the flame, add the cucumber-milk mixture and mix well. Cool slightly and refrigerate for atleast 30 minutes.
- Serve chilled garnished with mint leaves and black pepper powder.
Nutrient values (Abbrv) per serving
| Energy | 47 cal |
| Protein | 2.2 g |
| Carbohydrates | 5.3 g |
| Fiber | 2.8 g |
| Fat | 1.8 g |
| Cholesterol | 5 mg |
| Sodium | 52 mg |