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Simple and Refreshing–Cold Cucumber Yogurt Soup with Mint Oil

June 20, 2012

“Let food be thy medicine, and let thy medicine be food.” Hippocrates

On warm days we crave for cool and refreshing dishes. Recipes that require minimum or no cooking to avoid heat in the kitchen seem most desirable. Salads, smoothies, cold soups, and sandwiches take center stage to make our lives a little easier.

One such recipe I enjoy a lot on warm days is cold yogurt soup. With possibility of several variations, it is always a welcome relief to beat the heat.  It is simple and refreshing with no cooking at all which is an added bonus. Moreover, health benefits of yogurt makes it even more worthwhile. It’s good for digestion, and is a powerhouse of beneficial bacteria. But I say it is a do good friend, and I enjoy it everyday.

This soup is a healthy package of good ingredients served in a bowl. Creamy yogurt is mixed with crisp cucumber and mint oil is drizzled on top. Finally, it is garnished with roasted sunflower seeds. A pinch of cumin and a couple grinds of pink Himalayan salt completes the soup. It’s perfect for warm days with your favorite salad and a slice of hearty bread. Mint oil adds a very fresh and flavorful touch, and roasted sunflower seeds give an earthy bite to it.

Recipe:

Mint Oil

1/4-1/2  cup neutral oil
20-22 leaves of fresh mint
2 tablespoons fresh parsley, leaves only
salt to taste

Soup

16 oz. plain yogurt
2 small Persian cucumbers, diced small
salt to taste
pinch of ground cumin plus for garnish
Roasted sunflower seeds for garnish
Himalayan pink salt (optional)

For mint oil, combine all the ingredients in a blender and process until smooth. Set aside.
This recipe is more than you will need for the soup. Save the remaining oil in an airtight container in the fridge. It can be used in salads, grains, pastas, or as a dipping oil with bread.

For soup, whisk yogurt in a bowl until smooth. Add cucumber, salt to taste, and a pinch of cumin. Add salt just before serving otherwise cucumber releases water. Pour into serving bowls. Drizzle mint oil to taste. Garnish with a few pieces of cucumber, sunflower seeds, and a pinch of cumin. Finish with a few grinds of pink salt, if using. Serve cold.

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6 Comments leave one →
  1. June 21, 2012 7:24 am

    Reblogged this on the beach house kitchen and commented:
    This will make a great cold/ raw soup. We’d be using soya yoghurt for this delicious sounding recipe. Yum!

    • simplesustenance permalink
      June 21, 2012 9:10 am

      Thanks! Hope you like it.

  2. June 21, 2012 7:25 am

    This is a wonderful sounding recipe and beautifully photos. We have re-blogged it on the beach house kitchen. Hope you dont mind! Looking forward to reading more of your tasty blog. Happy days, lee and janex

    • simplesustenance permalink
      June 21, 2012 11:22 am

      Glad you liked it. Thanks for visiting.

  3. June 25, 2012 6:35 pm

    This sounds delicious and perfect for a hot night, I’ll try it this summer! Thanks for sharing.

    • simplesustenance permalink
      June 25, 2012 10:18 pm

      Thanks for visiting. Hope you enjoy the soup.

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