Rating: 5 stars
1 Ratings
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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.


Recipe Summary

5 mins
25 mins
20 mins
4 2-cup bowls


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Any seedless cucumber will do.

Use 1 cup of any fresh green herbs you like, such as mint, parsley, dill, and basil.

Substitute pita with any flatbread you prefer.

Nutrition Facts

304 calories; protein 11g; carbohydrates 33.2g; fat 15.4g; cholesterol 22.5mg; sodium 793.1mg. Full Nutrition