Persian Cold Cucumber Yogurt Soup

Ingredients

Ingredients

• 2 cups cucumber, peeled and grated
• 0.5 cups radishes, grated
• 1 tsp garlic, minced
• 2 tbsp chives, chopped
• 2 tbsp fresh mint leaves, chopped
• 1 tbsp dill, chopped
• 2 cups plain sour greek yogurt
• 0.5 cups water
• 1 tsp dried mint (optional)
• 1 tsp dried lime powder or sumac
• 0.25 cups walnuts, toasted and chopped
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp toasted dried yogurt
• 1 tsp edible rose petals

Instructions

1. Peel and grate the cucumber and radishes, then place them in a clean kitchen towel and squeeze gently to remove excess water.
2. In a large bowl, whisk the sour Greek yogurt until smooth, then stir in the minced garlic, water, and rose water (if using).
3. Fold the grated cucumber, grated radishes, chopped chives, mint, and dill into the yogurt mixture.
4. Stir in the dried mint and dried lime powder (or sumac), then season with salt and black pepper to taste.
5. Drizzle the olive oil over the soup and give a gentle final stir.
6. Transfer the soup to serving bowls, sprinkle toasted walnuts, toasted dried yogurt, and rose petals on top, and garnish with a few fresh mint leaves if desired.
7. Chill the soup in the refrigerator for at least 30 minutes to let the flavors meld.
8. Serve cold on a hot afternoon, optionally accompanied by flatbread or crisp radish slices.

Notes

For extra richness, you can use full‑fat Greek yogurt and add a splash of kefir. Adjust the water amount to achieve your preferred consistency.