Soak raw chia seeds in enough water for 3-4 hours.
To prepare rice stock - In a deep bottomed vessel, boil 1 cup of rice in 9-10 cups of water in slow flame (you can opt for pressure cooking also). Let it cool and strain the stock. Keep it refrigerated till use.
Saute onion in 2 tsp of butter till it turns golden in colour. Add cucumber, mint leaves and saute for a minute till a nice minty flavour emits.
Blend the veggies along with boiled potato into a coarse paste. Transfer it to a large vessel. Add chilled rice stock, soaked chia seeds, ACV, salt and pepper.
Mix well till everything gets incorporated well and the soup looks smooth and lump-free.
Adjust the seasonings and also the quantity of rice stock to get the soup consistency as per your choice.
Keep the soup refrigerated until use and serve cold.
Cold Cucumber Mint Soup with Chia Seeds https://shyamalascuisine.com/2020/07/cold-cucumber-mint-soup-with-chia-seeds/ July 29, 2020