Cold Yogurt Soup (Abdoogh Khiar) Tasty Recipes

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Cold Yogurt Soup (Abdoogh Khiar)

"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."

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
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2 teaspoons ground dried Persian rose petals (optional)
• ice cubes
• 2 pita bread rounds, or to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 25M

• 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.

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.

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