YOGURT AND CUCUMBER SOUP

Yogurt and Cucumber Soup image

All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.

Provided by Kumquat the Cats fr

Categories Thai

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 pickling cucumbers or 2 cucumbers, peeled, seeded and diced
3 cups low-fat yogurt
1/4 cup scallion, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup raisins
1/4 cup walnuts, coarsely chopped
salt and pepper, to taste
3 tablespoons dried rose petals (available at Middle Eastern stores) (optional)
1 tablespoon of fresh mint or 1 tablespoon dried mint
1 pita bread, toasted and cut into squares

Steps:

Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
Refrigerate several hours or overnight.
Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.

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