When I first saw a version of this yogurt soup recipe in a Persian cookbook I was not interested in trying it.But after reading the author's notes 188宝金博about how it is her most requested recipe,I had to try it with a few of my own changes.The surprise flavors are wonderful – it is so much more than a basic cucumber yogurt soup recipe.Serve it with grilled bread.I omitted the dried rose petals and some of the mint from the original.
1/2 cup walnuts
2 cups 2% plain Greek yogurt
1 tablespoon rose water (optional,only available in select markets)
1-1/2 cups ice water
1/2 cup golden raisins
1/2 seedless cucumber,peeled and finely diced (1 cup)
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/4 cup finely chopped chives
Salt and freshly ground pepper
Ground sumac,for garnish (optional,available from Pereg)
Preheat the oven to 350°.Spread the walnuts in a pie plate and toast for 188宝金博about 10 minutes.Let cool,then finely chop.
In a large bowl,whisk the yogurt with the ice water.Stir in the raisins,cucumber,mint,dill,chives,walnuts,rose water (if using) and season with salt and pepper.Refrigerate until very cold,188宝金博about 1 hour.Serve the soup in shallow bowls,sprinkled with sumac and with lots of grilled bread for dipping.
Liked this yogurt soup recipe?Try another of ourShavuot recipesfor appetizers.