Prep time 10 min Chill time 20 min.
This elegant and simple recipe for a chilled cucumber soup is a good example of how for centuries, Persians incorporated yogurt in their cuisine and were masters at it.
This is my take on a recipe I recently found on Food and Wine. I think you will like the smoothness of the soup with fresh mint and dill flavors that blend well with the sweetness of the raisins and the crunchy, buttery flavor of the walnuts.
Apart from the refreshing taste, what sold me on this recipe was the dried rose petals often found as a garnish in Persian cuisine. They are optional but do add an elegant touch.
Chilled Persian Cucumber Yoghurt Soup
by
Derek Farwagi
Ingredients
- 1 cup plain Greek Yoghurt
- 1 cup Persian cucumbers, peeled and finely chopped
- 2 Tbsp finely chopped mint (keep some for garnish)
- 2 Tbsp finely chopped dill (keep some for garnish)
- zest of one lemon
- ¼ cup water
- 2 Tbsp coarsely chopped walnuts
- 2 Tbsp coarsely chopped golden raisins
- salt to taste
- Dried rose petals for garnish (optional)
Instructions
- In a blender, add yoghurt cucumbers, mint, dill and lemon zest and blend for 30 seconds.
- Add water and blend for a couple of seconds till you get a smooth creamy consistency. Depending on the brand of yoghurt you use, you may need to adjust water to get the creamy consistency of thick cream.
- Salt to taste.
- Chill for 15-20 minutes in freezer.
- Stir in 1/4 cup each of walnuts and raisins.
- Plate and garnish with mint, dill and rose petals (optional)
- Serve with grilled bread.
Nutrition
Calories: 224kcalCarbohydrates: 23gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 48mgPotassium: 493mgFiber: 3gSugar: 15gVitamin A: 754IUVitamin C: 9mgCalcium: 170mgIron: 2mg
Tried this recipe?Tried this recipe? Let me know how it turned out.
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