Refreshing and light, this Chilled Cucumber Soup with Mint Leaves is perfect for a warm day. Combining fresh cucumbers, tangy lemon juice, and cooling mint leaves, this quick and easy dish is a healthy way to beat the heat. Plus, it’s dairy-free with the use of plain soy yogurt, making it suitable for vegan diets.
Chilled Cucumber Soup with Mint Leaves
Course: Soups, AppetizersCuisine: Mediterranean4
servings10
minutes1
hour120
kcalRed rose petals, used as a garnish, symbolize chi flowing in the blood.
Ingredients
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
Directions
- Blend the base: In a blender or food processor, combine the soy yogurt, chopped cucumber, lemon juice, chopped mint leaves, and ground cumin. Blend until smooth and creamy.
- Season to taste: Add salt to taste and blend again briefly to mix.
- Chill: Transfer the soup to a bowl and refrigerate for at least 1 hour to allow the flavors to meld and to chill the soup.
- Serve: Once chilled, ladle the soup into serving bowls. Garnish each bowl with additional chopped mint leaves and delicate rose petals for a beautiful touch.
- Enjoy: Serve immediately as a refreshing starter or a light lunch.
Beat the heat with this creamy, light Chilled Cucumber Soup with Mint Leaves. It’s the perfect blend of fresh flavors and cooling ingredients, making it an ideal soup for hot summer days.
