1. Chop one cucumber finely.
2. Cut the remaining into big pieces.
3. Add 3 cups of water to the big cucumber pieces and cook until soft.
4. When it softens, blend and cool the mixture.
5. Add the curds, milk and salt and beat well.
6. Heat the butter and fry the finely chopped cucumber and the capsicum for 1 min.
7. Add to the chilled soup.

How to serve:
Pour the soup into the individuals bowls and add 1 to 2 ice cubes. Top with chopped mint leaves and serve.