Photo of Indian cucumber soup by WW

Indian cucumber soup

Total Time
30 min
20 min
10 min
The intermingling of flavors in this soup is bright and satisfying. This recipe, which includes curry powder and sweetened coconut flakes, is a great way to achieve bold flavor in a relatively short amount of time, just 30 minutes total. When buying cucumbers, look for ones that are firm, without blemishes or soft spots, and that have an even skin color. Any yellow spots on the skin can indicate that the cucumber is becoming overly ripe. You can use a variety of cucumbers, but English cucumbers might be a good choice because they don’t require seeding. For a crispy accompaniment, pick up pappadams (a thin, crisp, nutty wafer) in the international section of your grocery store.


Uncooked onion(s)

1 small, finely chopped

Uncooked bell pepper(s)

2 Tbsp, finely chopped

Vegetable oil

1 tsp

Sweetened coconut flakes

1 Tbsp

Curry powder

1 tsp


1 medium, peeled, seeded and chopped into 1/2 inch pieces

Table salt

1 tsp


½ cup(s)

1% low-fat buttermilk

2 cup(s)

Mustard seed

1 tsp, optional


  1. In a medium pan, sauté onion and green pepper in vegetable oil until tender.
  2. Add coconut and curry powder and cook until curry darkens, about 1 minute.
  3. Stir in cucumber, salt, and water.
  4. Bring to a boil, simmer 10 minutes.
  5. Chill, then stir in buttermilk.
  6. Just before serving, coat a small sauté pan with cooking spray and sauté mustard seeds (if using), covered, until they pop.
  7. Ladle soup into bowls and top with mustard seeds.