Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 23 2014
Spring Veggies - Chilled Cucumber Soup with Mint Leaves
2 cup(s) plain soy yogurt
1 1/2 cup(s) Japanese or young English cucumbers, peeled, seeded, and chopped
2 tablespoon(s) fresh lemon juice
4 tablespoon(s) fresh mint leaves, chopped
Salt to taste
2 teaspoon(s) 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.