Need to cool off from the summer heat? This Persian cold yogurt soup (Abdoogh Khiar) can be made as thick or as thin as you like and is filled with cucumbers, raisins, walnuts and herbs.
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Prep Time: 15 mins
Chill Time: 2 hours
Yield: serves 6
Ingredients:
• 4 cups plain Greek yogurt
• 2 Persian cucumbers, diced
• 1/2 cup Sun-Maid Raisins
• 1/2 cup finely walnuts, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 2 TBS dried rose petals, crushed
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp rosewater (optional)
• 1 cup of ice cubes or up to 1/2 cup cold water (depending on preference and thickness of yogurt)
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