1 1/2 cups Japanese or young English cucumbers peeled, seeded, and chopped
2 tablespoons fresh lemon juice
4 tablespoons fresh mint leaves chopped
Salt, to taste
2 teaspoons 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.
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