Spicy cucumber soup made with buttermilk, capsicum, lemon juice and chilled
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Preparation Time : 11-15 minutes
Cooking time : 0-5 minutes
Servings : 4
For each portion halve 2 cucumbers lengthways and scoop out the seeds.
Cut into chunks and put in a blender jar.
Add 1 ginger, 2 green chillies, salt, 1 cup buttermilk and blend to a fine puree.
Add ¼ tsp white pepper powder and ½ tbsp lemon juice and blend again.
Pour into a soup bowl, sprinkle some red capsicum and chill in a refrigerator. Serve chilled.