Abdoogh Khiar (Persian cold cucumber soup)
I first ate this soup on a hot summer day somewhere in Brandenburg when an Iranian friend made it for me – and as a fan of cold soups, it immediately became a classic: wonderfully refreshing, with a bit of crunch, and thanks to the walnuts, just the right amount of substance to still be satisfying.
Ingredients · Servings 4
- 4 mini cucumbers
- 600 g Yogurt
- 600 ml water (cold)
- 120 g walnuts
- 80 g Sultanas
- 5 g chives
- 10 g Dill
- 10 g mint
- 15 g Basil
- 5g Tarragon
- 2 tsp dried mint
- 2 lavash breads (for serving)
- 3 teaspoons of dried, edible rose petals (optional)
- Ice cubes (for serving)
- Salt
- Pfeffer
Method · 1 h 15 min
- Place the bread on a baking rack and dry it at 150°C for about 15 minutes. Dice the cucumbers. Finely chop the herbs and walnuts. Mix the yogurt with water, dried mint, and a little salt and pepper.
- Stir cucumbers, chopped herbs, walnuts, and sultanas into the yogurt and season with salt and pepper if needed. Cover the soup and chill. To serve, place ice cubes in bowls, ladle the soup over them, top with rose petals, and serve with dried bread.
