Toast the cumin seeds in an ungreased medium skillet until brown. Process in a blender to form a powder. Add the yogurt adn cucumbers and process until pureed. Stir in the sesame seeds, corn oil. salt, mint and cilantro. Pour into a large bowl. Chill, covered, for 1 hour. Pour itno serving containers. Garnish with thinly sliced cucumber and mint leaves (you may use ground cumin if you don't have time to make it yourself, but remember, fresh toasted cumin has more flavor and aroma). Also, try sprinkling the mint and cilantro on top instead of stirring into the soup.
VARIATION- Cool Zucchini Soup, substitute 3 med zucchini for the cucumbers and substitute 1/2 bunch fresh watercress for the mint. Garnish the soup with the remaining 1/2 bunch watercress.
Originally Submitted
10/16/2012
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