Chilled Persian Cucumber Yoghurt Soup

February 24, 2020
0 Ratings
Photo by Derek Farwagi
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

For centuries, Persians incorporated yogurt in their cuisine and are masters at it. This elegant and simple recipe for a chilled cucumber soup is a good example.

This is my take on a recipe I recently found on Food and Wine. I think you will like the smoothness of the soup with fresh mint and dill flavors that blend well with the sweetness of the raisins and the crunchy, buttery flavor of the walnuts.

Apart from the refreshing taste, what sold me on this recipe was the dried rose petals often found as a garnish in Persian cuisine. They are optional but do add an elegant touch. —Derek Farwagi

What You'll Need
  • 1 cup plain Greek yogurt
  • 1 cup Persian cucumbers, peeled and chopped
  • 1/4 cup finely chopped dill (keep some for garnish)
  • zest of one lemon
  • 1/2 cup water
  • 1/4 cup coarsely chopped walnuts (keep some for garnish)
  • 1/4 cup cup golden raisins 
  • Salt to taste
  • Dried rose petals (optional)
  1. In a blender, add yoghurt cucumbers, mint, dill and lemon zest and blend for 30 seconds.
  2. Add water and blend for a couple of seconds till you get a smooth creamy consistency. Depending on the brand of yoghurt you use, you may not need a full cup of water.
  3. Salt to taste.
  4. Chill for 15-20 minutes in freezer
  5. Stir in 1/4 cup each of walnuts and raisins. Plate and garnish with walnuts, raisins and rose petals (optional)
  6. Serve with grilled bread

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