Mamta's Kitchen

Cucumber, Yoghurt and Mint Soup-Chilled

Kheere aur Dahi ka Thanda Soup

Mamta Gupta

This is a refreshing soup for a hot day, a modification of cucumber and mint raita. If you do not add Ice or water, you can serve it as a Raita. Serves 4


  • 1 large or 2 standard cucumbers (2 Indian type of cucumbers), peeled

  • 1 sprig of mint leaves, washed and towel dried

  • 1 to 1 1/2 cups of natural yoghurt. You can use low fat yoghurt.

  • 2 cups water

  • 1-2 cloves garlic, peeled (optional)

  • 1/2 tsp. salt, adjust to taste

  • 1 tsp. roast cumin seeds, coarsely ground

  • A good sprinkle of freshly ground black peppers

  • A few ice-cubes

  • 1 tbsp. olive oil for garnish (optional)


  1. Chop or coarsely grate 1/4th of the cucumber and keep aside for garnish.

  2. Place the remaining 3/4th of the cucumber yoghurt, half the mint leaves, salt, cumin, black pepper, garlic and water in a blender and blend until smooth. Adjust seasoning.

  3. Place 1-2 ice cubes in each bowl, spoon the soup on top, garnishing with chopped cucumber and a couple of mint leaves.

  4. Spoon out a little whirl of Extra Virgin olive Oil on each soup.

  5. Serve on its own or with any fresh bread.

  6. Also see Soup Selection.

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