COLD YOGURT SOUP (ABDOOGH KHIAR)

Cold Yogurt Soup (Abdoogh Khiar) image

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.

Provided by Shadi HasanzadeNemati

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 12

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

Steps:

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.
Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
Pour one-fourth of the yogurt mixture into each bowl.
Top with rose petals, and add a few ice cubes to each bowl.
Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

Nutrition Facts : Calories 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, Sodium 793.1 mg, Sugar 13.1 g