Yogurt With Fresh Mint Recipes

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

Steps:

• Mix all ingredients together in a medium bowl. Refrigerate until almost ready to serve; bring to room temperature before serving.

Steps:

• In medium bowl, beat yogurt with wire whisk until smooth. Stir in remaining ingredients.
• Refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.

Steps:

• Pour the water into a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam for 15 minutes. Remove from the heat, and allow to cool for about five minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoon salt, and puree until smooth. Add half the steaming water, then pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice and (optional) garlic. Taste and adjust salt. Chill in the refrigerator or in an ice bath.
• Pour the cold soup through a medium strainer into a bowl. In order to extract maximum flavor, use a rubber spatula to press the soup against the strainer and to scrape soup from the outside.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt, and place in a strainer set over a bowl or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

Steps:

• Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
• Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
• Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
• Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.

Steps:

• Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.