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Soup - Chilled Yogurt Soup with Mint Chutney
- Serves 4
- 15.4 Calories per serving
- Protein 0.5g
- Carbohydrate 3.5g
- Fat 0.2g
| Ingredients |
Metric |
Imperial |
American |
| Mint Chutney |
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|
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| Chilli powder |
1/4 tsp |
1/4 tsp |
1/4 tsp |
| Ginger |
1/4 tsp |
1/4 tsp |
1/4 tsp |
| Garlic |
1/4 tsp |
1/4 tsp |
1/4 tsp |
| Green chilli |
1/4 tsp |
1/4 tsp |
1/4 tsp |
| Sugar |
1/2 tsp |
1/2 tsp |
1/2 tsp |
| Yogurt, plain |
2 tbsp |
2 tbsp |
2 tbsp |
| Lemon juice |
1 tsp |
1 tsp |
1 tsp |
| Mint leaves |
8g |
1/4 oz |
1/4 oz |
| Ingredients |
Metric |
Imperial |
American |
| Yogurt Soup |
|
|
|
| Cucumber, peeled |
480g |
1 lb |
1 lb |
| Yogurt |
500 ml |
1 pt |
2 cups |
| Garlic |
4 |
4 |
4 |
| Salt |
to taste |
to taste |
to taste |
Preparation
- Blend all the ingredients for the mint chutney until it becomes a smooth paste. Blend all the ingredients for the yogurt soup and keep it chilled in a refrigerator.
- To serve, transfer the yogurt soup into a chilled soup bowl. Garnish with mint chutney and fresh mint leaves.
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