Cucumber-Coriander Soup


This one as simple as braising and blending; there is nothing to it that I would really write about. But still, here goes. (I do not have to reiterate that cucumber is one of the best vegetables when you are on a diet. It acts as both a hydrating element to your high protein diet, as well as it helps drain out excess water from your body caused by any extra carbohydrate intake.)

1. 2 medium sized cucumbers, peeled, deseeded and roughly chopped

2. A bunch fresh coriander

3. 3-4 garlic cloves, crushed

4. 1 green chilli, halved length-wise (you could deseed your chilli)

5. 1 tbspn rice wine vinegar

6. Salt

7. Fresh ground black pepper (optional)

8. Light olive oil



–        In a heavy bottom dish, heat a tspn of oil and add in the crushed garlic and chilli, and sauté for 30 sec.

–        Add the cucumber and sauté for 3 min. Add in the coriander and sauté for another 30 sec to a min.

–        Add the mixture to a blender and blend till very smooth.

–        Transfer it back to the dish in which you sautéed the cucumber and coriander; reheat the blended mixture and while you are doing so, add salt and the rice wine vinegar.

–        Wait for another boil, and take the mixture off the heat. (sprinkle some pepper at this stage) Serve hot. 


4 thoughts on “Cucumber-Coriander Soup

    1. extrakitchn Post author

      Hi, thanks for stopping by again. Yes, coriander is something we use in Indian cooking both as a garnish and as one of the main ingredients in some dishes. A very earthy constituent of any dish!



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