Cold Cucumber Soup From the kitchen of Vandana Poddar
Serves 4

Ingredients
• 3 cups cucumber, peeled and cut into large chunks (remove the bitter end)
• ½ cup water
• ¼ cup fresh mint leaves
• 1 cup hung curd
• Salt to taste
• Black pepper powder to taste
• A pinch of sugar (optional)

For garnish
• Small cucumber cubes
• Finely chopped capsicum
• Fried bread croutons

Method
1. Prepare the hung curd:
Place the curd in a clean muslin cloth and hang it for about 30 minutes so the excess water drains out. This will make the curd thick and creamy.
2. Peel the cucumbers, remove the bitter end, and cut them into large chunks.
3. Put the cucumber pieces in a pressure cooker with ½ cup water and cook for one whistle.
4. Let the pressure release and allow the cucumbers to cool completely.
5. Blend the cooked cucumber and mint leaves together until smooth.
6. Strain the mixture to get a smooth soup base.
7. Add the hung curd and mix well.
8. Season with salt, black pepper, and a pinch of sugar if desired.
9. Chill the soup in the refrigerator before serving.

To serve:
Pour the chilled soup into bowls and garnish with cucumber cubes, finely chopped capsicum, and fried bread croutons.