Cold Yogurt Soup (Abdoogh Khiar) recipe

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Ingredients

2 cups Greek-style yogurt
1 teaspoon salt
2 teaspoons crushed dried mint
2 cups cold water, or more as needed
2 Persian cucumbers, diced
¼ cup raisins
¼ cup chopped walnuts
½ cup chopped fresh mint
½ cup chopped fresh parsley
2 teaspoons ground dried Persian rose petals
ice cubes
2 pita bread rounds, or to taste

Nutrition Info

304.2 calories
carbohydrate: 33.2 g
cholesterol: 22.5 mg
fat: 15.4 g
fiber: 2.6 g
protein: 11 g
saturatedFat: 5.6 g
servingSize: -
sodium: 793.1 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.

  2. Divide the cucumbers, raisins, walnuts, and herbs among four bowls.

  3. Pour one-fourth of the yogurt mixture into each bowl.

  4. Top with rose petals, and add a few ice cubes to each bowl.

  5. Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

Recipe Yield

4 2-cup bowls

Recipe Note

This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.

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