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.
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.
Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
Pour one-fourth of the yogurt mixture into each bowl.
Top with rose petals, and add a few ice cubes to each bowl.
Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
Per Serving: 304 calories; protein 11g; carbohydrates 33.2g; fat 15.4g; cholesterol 22.5mg; sodium 793.1mg.