Chilled Cucumber-Mint Soup Recipe

This delicately spiced treat from India only takes two steps to make and it creates a palate-pleasing, cooling soup perfect for warm summer nights or even warmer summer afternoons.

So creamy and refreshing, and if you leave out the spices, it even makes a cooling, soothing facial mask! Two recipes in one.

INGREDIENTS
2 cups plain low-fat yogurt
1 medium cucumber, peeled, seeded, and minced
2-3 tablespoons chopped fresh mint
3/4 teaspoon ground roasted cumin
1/4 teaspoon chili powder
Salt and freshly-ground pepper to taste

1. Beat the yogurt in a bowl with a whisk or fork until smooth. Mix with the remaining ingredients.

2. Chill until ready to serve.

Serves 4.

Adapted from “The Spice of Vegetarian Cooking” by Martha Rose Shulman (Inner Traditions, 1991). Copyright (c) 1991 by Martha Rose Shulman. Reprinted by permission of Inner Traditions Press.
Adapted from “The Spice of Vegetarian Cooking” by Martha Rose Shulman (Inner Traditions, 1991).

17 comments

Jeanne Rogers
Jeanne R9 months ago

Thank you for sharing.

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New G.
W. Cabout a year ago

Thank you.

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Sonia Minwer-Barakat Requ
Sonia M3 years ago

Sounds great,must try it.thanks for sharing

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Elena T.
Elena Poensgen4 years ago

Thank you :)

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Duane B.
.4 years ago

Thank you for sharing.

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Magda V.
Past Member 4 years ago

thx:)

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Lisa Gourley
Lisa Gourley4 years ago

thanks

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Winn Adams
Winn A4 years ago

Yummmmmmmmmmmmm

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Carole R.
Carole R5 years ago

Thanks for the recipe.

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Michele Wilkinson

Thank you

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