A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
Had this at a restaurant in Moab on a hot summer afternoon. It was absolutely delicious. I’ve modified it a bit to make it raw.
A delicious and refreshing soup with the perfect amount of spice!