Chilled Cucumber Soup with Mint Leaves

This chilled complexion-soothing soup is made in a blender and requires no cooking.

  • Servings: 4

Source: Body+Soul, July/August 2005


  • 2 cups plain soy yogurt
  • 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


  1. 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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