Ingredients

• 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)

Instructions

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.