Cold Yogurt Soup (Abdoogh Khiar)

Name: Cold Yogurt Soup (Abdoogh Khiar)
Total time: 25
Yield: 4
Ingredients: 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

Recipe by Shadi HasanzadeNemati from allrecipes.com

Lunch 25 Mins.

Ingredients

4 servings

•

2 cups Greek-style yogurt
•

1 teaspoon salt
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2 teaspoons crushed dried mint
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2 cups cold water, or more as needed
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2 Persian cucumbers, diced
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¼ cup raisins

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¼ cup chopped walnuts
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½ cup chopped fresh mint
•

½ cup chopped fresh parsley
•

2 teaspoons ground dried Persian rose petals (Optional)
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ice cubes
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2 pita bread rounds, or to taste

Instructions

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.