• 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


  1. Place all ingredients except garnish in a blender. Puree until smooth. Season with salt. Ladle into serving bowls. Garnish with rose petals.