Yogurt and Cucumber Soup
As the heat of the summer ramps up, this luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer that makes me feel like I’m taking a dip in the cold mountainous streams of northern Iran. It’s one of those dishes that is initially met with some skepticism (yogurt soup? cold? with just cucumber?), which is all the more reason that I encourage people to try it, often finding they come back for a second helping. This soup is best made with Persian cucumbers, which are smaller, sweeter, and more intensely flavored, but regular cucumbers work fine too—just peel them first. Be sure to use full-fat Greek-style yogurt (not strained or low-fat), and I prefer to use sea salt flakes as they have a more pronounced mineral flavor. You can find edible dried rose petals in Iranian grocery stores or online; they aren’t essential, but a small pinch does make this soup take on a more elegant quality. This soup keeps in the fridge for about 24 hours.
Recipe information
Total Time
15 minutes (plus 1 hour for chilling)
Yield
4–6 servings
Ingredients
Preparation
Step 1
Toast ½ cup (50 g) walnuts in a small pan over medium heat for 1–2 minutes, stirring, until glossy. Roughly chop and set aside.
Step 2
In a large bowl, whisk together 2 cups (500 g) Greek-style yogurt and 1¾ cups (420 ml) cold water. Stir in 1⅓ cups (200 g) finely diced Persian or regular cucumbers, 3 Tbsp. chopped dill, 3 Tbsp. chopped mint, 1½ tsp. dried mint, 3 Tbsp. raisins, toasted walnuts, and 1½ tsp. sea salt flakes (or 1 tsp. kosher salt) and a generous grind of freshly ground black pepper. Cover and refrigerate for at least 1 hour.
Step 3
To serve, pour into cups or small bowls and add ice cubes and a pinch of rose petals (if using).
Recipe notes
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