|Plain yogurt||1 Cup (16 tbs)|
|Cumin powder||1 Teaspoon|
|Green chilies||2 (For Garnish)|
Wash and skin the cucumber.
Keep the peels aside for use in chutneys.
Chop the cucumber roughly.
Deseed two chilies and chop roughly.
Grind both in a liquidiser with 2 cups of potable water.
Add the yogurt, salt and cumin powder and blend well again.
Bring to the correct consistency by adding the water required.
Chill for 30 minutes at least.
Ladle info soup bowls.
Slit the remaining chilies just once lengthwise, deseed them and garnish the soup with these.
Be prepared with second helpings, it's so delicious