When I first saw a version of this yogurt soup recipe in a Persian cookbook I was not interested in trying it. But after reading the author’s notes about how it is her most requested recipe, I had to try it with a few of my own changes. The surprise flavors are wonderful – it is so much more than a basic cucumber yogurt soup recipe. Serve it with grilled bread. I omitted the dried rose petals and some of the mint from the original.
1/2 cup walnuts
2 cups 2% plain Greek yogurt
1 tablespoon rose water (optional, only available in select markets)
1-1/2 cups ice water
1/2 cup golden raisins
1/2 seedless cucumber, peeled and finely diced (1 cup)
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/4 cup finely chopped chives
Salt and freshly ground pepper
Ground sumac, for garnish (optional, available from Pereg)
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.
In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts, rose water (if using) and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac and with lots of grilled bread for dipping.
Liked this yogurt soup recipe? Try another of our Shavuot recipes for appetizers.