Sundown Soup Recipe
Ingredients
| Curds | 150 Milliliter (For 6) | |
| Milk 150 ml. (1 cup) | ||
| Cucumber (large) 1/2 | ||
| Tomato juice 150 ml. (1 cup) | ||
| Cold chicken stock 150 ml. (1 cup) | ||
| Cream | 1 Tablespoon (For 6) | |
| Prawns | 30 Gram, boiled (For 6) | |
| Egg | 1/2 , chopped (For 6) | |
| Mint | 1 Tablespoon (Leveled), chopped (For 6) | |
| Garlic | 1/2 Clove (5gm) (For 6) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Mix the curds and milk and put them on one side.
2. Peel and dice the cucumber into 0.5 cm. (1/4") cubes and sprinkle it with salt.
3. Mix tomato juice-, chicken stock and cream and add the curds and milk mixture along with the diced cucumber.
4. Season the soup with salt and pepper, stir in the chopped hard-boiled egg, the prawns and the chopped mint.
5. Crush garlic and rub round the inside of a large bowl and pour the soup into it; chill before serving.
2. Peel and dice the cucumber into 0.5 cm. (1/4") cubes and sprinkle it with salt.
3. Mix tomato juice-, chicken stock and cream and add the curds and milk mixture along with the diced cucumber.
4. Season the soup with salt and pepper, stir in the chopped hard-boiled egg, the prawns and the chopped mint.
5. Crush garlic and rub round the inside of a large bowl and pour the soup into it; chill before serving.
Chef
