Chilled Cucumber-Mint Soup Recipe

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posted by Annie B. Bond Oct 11, 2000 8:12 pm

filed under: Food & Recipes, Soups & Salads

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

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.

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The Spice of Vegetarian Cooking

Ethnic recipes from India, China, Mexico, Southeast Asia, the Middle East, and Europe.buy now

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