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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 23 2014

Spring Veggies - Chilled Cucumber Soup with Mint Leaves

    2 cup(s) plain soy yogurt
    1 1/2 cup(s) Japanese or young English cucumbers, peeled, seeded, and chopped
    2 tablespoon(s) fresh lemon juice
    4 tablespoon(s) fresh mint leaves, chopped
    Salt to taste
    2 teaspoon(s) ground cumin
    Small petals from the center of a rose, for garnish

Place all ingredients except garnish in a blender. Puree until smooth. Season with salt. Ladle into serving bowls. Garnish with rose petals.