Chilled Persian Cucumber Yogurt Soup
This gem of a cold soup features a splendid marriage of textures and flavors that evoke a lush garden in some fragrant Persian paradise. Refreshing cucumber marries perfectly with sweet golden raisins, scallions, walnuts, and fresh herbs in a yogurt soup that offers health benefits as well as satisfying and exotic taste.
This would make a gorgeous summer brunch or lunch offering, or a cooling first course for a firefly-lit evening meal. It is so dreamy you’ll be surprised how easy it is to make. Read the recipe here:
3 tablespoons golden raisins
1 1/2 cups hot water
3 cups plain yogurt
1 1/2 cups ice water
1 1/2 cups sour cream (use reduced fat if you like)
1 1/2 medium cucumbers, peeled, seeded, and grated
3 scallions, green parts only, sliced very fine
1/4 cup coarsely chopped walnuts
Salt and pepper to taste
2 tablespoons minced fresh dill or spearmint, whichever you prefer
1. Soak the raisins in the hot water for 1 hour, then drain them.
2. Place the yogurt in a serving bowl, then beat with a fork or whisk until creamy. Beat in the ice water and the sour cream. Add the cucumber, scallion, walnuts, salt, and pepper, and mix well. Sprinkle the raisins and dill or spearmint over the top.
3. Serve the soup immediately, or chill until you’re ready to eat.
Adapted from Cold Soups, by Linda Ziedrich (Harvard Common Press, 1995). Copyright (c) 1995 by Linda Ziedrich. Reprinted by permission of Harvard Common Press.
Adapted from Cold Soups, by Linda Ziedrich (Harvard Common Press, 1995).