Indian Cucumber Soup With Cumin and Mint Lacto

[Guest guest]

Indian Cucumber Soup With Cumin and Mint Lacto

 

---

-----------

 

4 cups roughly diced cucumber (approx. 1 large seedless cuke or 2

large cukes with seeds)

2 scallions, both white and green parts, coarsely chopped

2 cups plain yogurt

1 cup milk

leaves from 2 sprigs fresh mint

1 teaspoon ground cumin

juice from 1/2 lemon

dash Tabasco sauce, if desired

salt and pepper to taste

 

 

Peel cucumber if desired or if using normal grocery store cucumbers,

whose skin is most likely waxed. If using organic cucumbers, you can

leave all or some of the skin for color. Removed seeds from normal

seeded cucumbers, or use English style/seedless/burpless cucumber.

 

Puree together all ingredients except the lemon juice, salt and

pepper in a blender until soup reaches desired texture.

Add lemon juice and blend to mix. Taste and then blend to mix in

salt and pepper as desired.

Chill for at least one hour before serving. For more intense flavor,

chill overnight.

 

Serves: 4

Source Vegetarian Cuisine.

 

DonnaL:)