From the kitchen
Chilled Cucumber, Mint & Camel Milk Soup
A cold, refreshing soup that relies entirely on camel milk's clean structure rather than the heavier yogurt bases typically used in this style of dish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 2 large English Cucumbers, roughly chopped
- 1/4 cup Fresh Mint Leaves
- 1 small Garlic Clove
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Olive Oil
- Salt to taste
Method
- Combine the cucumbers, mint, garlic, lemon juice, and olive oil in a blender.
- Process on high until completely smooth.
- With the blender running on low, stream in the camel milk until fully incorporated.
- Season with salt to taste and chill for a minimum of 1 hour.
- Serve very cold, garnished with a few extra mint leaves and a light drizzle of olive oil.
Kitchen note
This soup is best made within a few hours of serving. The bright cucumber flavor fades quickly, so treat this as a same-day preparation rather than a make-ahead dish.
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