Cold Yogurt Soup (Abdoogh Khiar)

Fend off the summer heat with this cool yogurt soup, a refreshing Persian blend of Greek yogurt, mint, cucumbers, walnuts, and more green herbs.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 304 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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