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Chilled Persian Cucumber Yoghurt Soup

by

Derek Farwagi

Print Recipe
Prep Time 10 minutes
Chill time 20 minutes
Course Appetizer
Cuisine Persian
Servings 2
Calories 224 kcal

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.
Keyword Soup, Yoghurt,