|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
Serving size: Complete recipe
Calories 248 Calories from Fat 75
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 4.9 g24.7%
Trans Fat 0 g
Cholesterol 29.4 mg9.8%
Sodium 510.8 mg21.3%
Total Carbohydrates 36 g11.9%
Dietary Fiber 3.4 g13.6%
Sugars 21.9 g
Protein 12 g24.6%
Vitamin A 29.1% Vitamin C 267.7%
Calcium 39% Iron 19.5%
*Based on a 2000 Calorie diet