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