Chilled Persian Yogurt Soup

By Marian Burros

Published May 14, 1988

Total Time
5 minutes, plus 1 hour's refrigeration
Rating
4(18)
Comments
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Featured in: SUMMER HOUSE GUESTS; Strategy for a Weekend of Easy Meals

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Ingredients

Yield:Eight servings

  • 4 cups plain yogurt

  • 2 cups peeled, seeded, grated cucumber

  • ¾ cup seedless raisins

  • 2 small cloves garlic, minced

  • Salt and white pepper to taste

  • 1 cup finely chopped walnuts

  • ½ tablespoon minced fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

21 grams carbs; 16 milligrams cholesterol; 223 calories; 2 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 2 grams fiber; 417 milligrams sodium; 7 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat the yogurt in an electric mixer or with a rotary beater.

  2. Step 2

    Combine the yogurt, cucumber, raisins and garlic with one cup cold water.

  3. Step 3

    Season with salt and pepper and refrigerate for at least one hour.

  4. Step 4

    When ready to serve, add the walnuts and dill to the soup.

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Ratings

4 out of 5
18 user ratings
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Comments

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Jo Ann

Water definitely not needed.

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