INGREDIENTS
- 2 c. plain soy yogurt
- 1½ c. Japanese or young English cucumbers
- 2 tbsp. fresh lemon juice
- 4 tbsp. fresh mint leaves
- Salt to taste
- 2 tsp. ground cumin
- Small petals from the center of a rose, for garnish
DIRECTIONS
- Place all ingredients except garnish in a blender. Puree until smooth. Season with salt. Ladle into serving bowls. Garnish with rose petals.
