Best Chilled Persian Yogurt Soup Recipes

CHILLED PERSIAN YOGURT SOUP

Chilled Persian Yogurt Soup image

Provided by Marian Burros

Time 1h5m

Yield Eight servings

Number Of Ingredients 7

Ingredients

4 cups plain yogurt
2 cups peeled, seeded, grated cucumber
3/4 cup seedless raisins
2 small cloves garlic, minced
Salt and white pepper to taste
1 cup finely chopped walnuts
1/2 tablespoon minced fresh dill

Steps:

Beat the yogurt in an electric mixer or with a rotary beater.
Combine the yogurt, cucumber, raisins and garlic with one cup cold water.
Season with salt and pepper and refrigerate for at least one hour.
When ready to serve, add the walnuts and dill to the soup.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 14 grams

CHILLED PERSIAN YOGURT SOUP

CHILLED PERSIAN YOGURT SOUP image

Categories Soup/Stew Fruit No-Cook

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup walnuts
2 cups 2 % plain greek yogurt
1 1/2 cups ice water
1/2 cup golden raisins
1 cup seedless cuke, peeled, finely diced
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/4 cup finely chopped chives
salt and pepperto taste

Steps:

preheat the oven to 350 spread walnuts in pie plate-toast for about 10 minues let cool, then finely chop in large bowl, whisk yogurt with ice water stir in raisins, cuke, mint, dill, chives, and walnut season with salt and pepper chill 1 hour