Cold Yogurt Soup (Abdoogh Khiar)

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.

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

Ingredients

• 1 teaspoon salt
• ¼ cup chopped walnuts
• ¼ cup raisins
• ½ cup chopped fresh parsley
• ice cubes
• ½ cup chopped fresh mint
• 2 teaspoons crushed dried mint
• 2 cups Greek-style yogurt
• 2 cups cold water, or more as needed
• 2 Persian cucumbers, diced
• 2 teaspoons ground dried Persian rose petals (Optional)
• 2 pita bread rounds, or to taste

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.