1 kg fresh cucumbers
500 gm yoghurt
150 ml milk
1 tbsp butter
1 tbsp capsicum, chopped
Method
- Chop up one cucumber finely and the others into big pieces.
- Add three cups of water to the big cucumber pieces and cook till soft.
- Blend in a mixie after cooling.
- Add curd, milk and salt to taste to the cucumber puree. Mix well.
- Heat one tablespoon of butter and fry the finely chopped cucumber along with one tablespoon of finely chopped capsicum for a few minutes.
- Add to the soup. Mix well and chill. Serve cold.
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