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A Southwest Summer: Mint Kissed Yogurt and Cucumber Soup

A Southwest Summer: Mint Kissed Yogurt and Cucumber Soup
A Southwest Summer: Mint Kissed Yogurt and Cucumber Soup
Chef Larry Edwards/Casa de Cuisine

Personally, I don't know any Chef who doesn't love Spring. It is a time when freshness abounds in the kitchen and the natural flavors of Mother Nature surrounding us brings our culinary minds to new and tasty heights.

Now that the sun is making frequent appearances and the days are beginning to get the glow of warmth, the thoughts of refreshing foods begin to enter our minds. This chilled soup which originates from Turkey may be just what your body will be craving.

First of all check out the ingredients. You'll be supping on some yogurt, cucumbers, garlic and mint. Each one of these ingredients contain the vitamins and minerals your body not only craves, but needs. You'll be eating a deliciously rich creamy soup without the calories and the fat. Can it get any better?

During grilling and barbecue season I love to serve this soup whenever I am having a spicy entree. Not only will the natural ingredients (especially the mint) cool the tongue but it will also coat the stomach, so you can enjoy the spicy ribs, chops, etc. even after you've eaten them.

Ingredients needed to make Mint Kissed Yogurt and Cucumber Soup (serves 4):

  • 4 cups plain yogurt
  • 1 1/3 cups cold water
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • 3 cucumbers, peeled, seeded and diced
  • 2 cloves garlic, minced
  • 12 mint leaves, minced


  1. In a medium bowl whisk together the yogurt, water, salt and pepper until smooth. Cover the bowl and chill at least 2 hours.
  2. Stir all remaining ingredients into the soup and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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