Thursday, 21 March 2013

Cucumber Yoghurt Soup

This soup is best taken during the warm season.


Ingredients:
1 cucumber
4 tbsp of yoghurt
40ml cold water
2 garlic cloves
a pinch of salt
apple cider vinegar

Method:
1. Dice 1/3 of cucumber into small cubes and set aside.
2. Peel off the balance and blend it with garlic and cold water.
3. When the mixture is smooth, pour into a large bowl and add yoghurt and diced cucumber.

You may consume as raita also.



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