Yougurt Recipe: Chilled Persian Cucumber Yogurt Soup

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Chilled Persian Cucumber Yogurt Soup

3 tablespoons golden raisins

1 1/2 cups hot water

3 cups plain yogurt

1 1/2 cups ice water

1 1/2 cups sour cream, (use reduced fat if you like)

1 1/2 medium cucumbers, peeled, seeded, and grated

3 scallions, green parts only, sliced very fine

1/4 cup coarsely chopped walnuts

Salt and pepper to taste

2 tablespoons minced fresh dill, or spearmint,

whichever you prefer

 

 

 

 

 

1. Soak the raisins in the hot water for 1 hour, then

drain them.

 

2. Place the yogurt in a serving bowl, then beat with

a fork or whisk until creamy. Beat in the ice water

and the sour cream. Add the cucumber, scallion,

walnuts, salt, and pepper, and mix well. Sprinkle the

raisins and dill or spearmint over the top.

 

3. Serve the soup immediately, or chill until you’re

ready to eat.

 

Serves 4.

 

Author: Adapted from Cold Soups, by Linda Ziedrich

(Harvard Common Press, 1995).

Formatted by Chupa Babi: 11.29.07

 

This gem of a cold soup features a splendid marriage

of textures and flavors that evoke a lush garden in

some fragrant Persian paradise. Refreshing cucumber

marries perfectly with sweet golden raisins,

scallions, walnuts, and fresh herbs in a yogurt soup

that offers health benefits as well as satisfying and

exotic taste.

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