For garnishing: coriander leaves (finely chopped) lemon wedges

Method: Melt butter in a pan fry onions, ginger and garlic. Add cucumber, salt, pepper, cinnamon, cloves and water, pressure cook till cucumber pieces are tender. Churn well in a blender and pass through a
sieve. Reheat the soup. Make a paste of cornflour and milk and stir it in the boiling soup. Boil until thick and serve hot garnished with coriander leaves and lemon wedges.

Serves: 2-3

Preparation Time: 30 minutes