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.

INGRIDIENT

2 cups Greek-style yogurt

1 teaspoon salt

2 teaspoons crushed dried mint

2 cups cold water, or more as needed

2 Persian cucumbers, diced

¼ cup raisins

¼ cup chopped walnuts

½ cup chopped fresh mint

½ cup chopped fresh parsley

2 teaspoons ground dried Persian rose petals (Optional)

ice cubes

2 pita bread rounds, or to taste

DIRECTION

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.

NUTRITION FACT

Per Serving: 304 calories; protein 11g; carbohydrates 33.2g; fat 15.4g; cholesterol 22.5mg; sodium 793.1mg.

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