A handful of leaves mint
1 tsp oil
1/2 med Onion, chopped
Jalapenos to taste, chopped
3 garlic chopped
3 cups stock/broth
1/2 cup or to taste sour cream (or hung yogurt)
Salt to taste
1/2 tsp roasted cumin powder
Black pepper powder to taste
1. Wash and peel the Cucumbers. De-seed and roughly chop them. In a skillet, heat the Oil.
2. Once hot, add in the Onions and Jalapenos and saute for a couple of minutes. Add Garlic and cook till light golden in color. Transfer them into another dish to allow them to cool down faster.
3. In a blender, add in the cooled Onions and Jalapenos, Cucumber, Mint Leaves and some Stock. Puree it till smooth. Add in the balance of the Stock and the Sour Cream or the Hung Yogurt and blend again.
4. Season with Salt, Black Pepper and the Cumin Powder and mix again. Taste and adjust as needed. Chill for an hour in the refrigerator and serve chilled.