Chilled Persian Yogurt Soup
- Total Time
- 5 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4cups plain yogurt
- 2cups peeled, seeded, grated cucumber
- ¾cup seedless raisins
- 2small cloves garlic, minced
- Salt and white pepper to taste
- 1cup finely chopped walnuts
- ½tablespoon minced fresh dill
Nutritional analysis per serving (8 servings)
223 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 7 grams protein; 417 milligrams sodium
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
- Step 1
Beat the yogurt in an electric mixer or with a rotary beater.
- Step 2
Combine the yogurt, cucumber, raisins and garlic with one cup cold water.
- Step 3
Season with salt and pepper and refrigerate for at least one hour.
- Step 4
When ready to serve, add the walnuts and dill to the soup.
Private Notes
Comments
Water definitely not needed.
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