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.
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.
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).