Cold Yogurt Soup (Abdoogh Khiar)
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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."
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Ingredients25 m servings 303 cals
Original recipe yields 4 servings (4 2-cup bowls)
- 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.
Per Serving: 303 calories; 15.4 g fat; 33 g carbohydrates; 11 g protein; 22 mg cholesterol; 795 mg sodium. Full nutrition