1. In a food processor or a blender, combine the yogurt, half the mint, half the cilantro, the garlic, jalapeño, spring onions, and citrus juice. Puree to a smooth liquid. Season with salt to taste.
2. Finely chop the remaining mint and cilantro leaves. Serve the soup in soup bowls, garnished with the chopped herbs. (Store without the garnish in an airtight container in the refrigerator for up to 3 days. Reblend at serving time.)
Reprinted with permission from Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells (William Morrow Cookbooks, 2011). Copyright © 2011 by Patricia Wells Ltd. Photographs © 2011 by Jeff Kauck.
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