Cold Indian Cucumber Soup

Recipe from Milk and Honey Farm, as seen in the American Community Gardening Association newsletter

1 teaspoon cumin powder
1 medium large cucumber-grated
1 cup low fat yogurt
2 Tablespoons finely chopped fresh mint leaves (you can also use 3 teaspoons of dried mint)
1 small fresh hot green Chile pepper (seeded and finely chopped)
1/2 teaspoon garam masala (This is a wonderful spice and is available at Indian food stores)
3/4 teaspoon salt
1 teaspoon lemon pepper
Several whole mint leaves for garnish

Combine cucumber and yogurt in a food processor or blender and blend until smooth. Add the remaining ingredients except for the whole mint leaves and stir well. Chill in the refrigerator until ready to serve. Garnish with whole mint leaves.