Escape the summer heat with this invigorating Cold Yogurt Soup, a symphony of cool flavors and textures. Crisp cucumbers, aromatic herbs, and a hint of rose create a light and revitalizing culinary experience, perfect for a midday refreshment or a light evening meal.

Follow The Directions

01

Step

In a blender, combine the yogurt, dried mint, and salt. (2 minutes)

02

Step

Gradually add cold water, blending until you achieve a smooth, thin consistency. Remember, the soup will thicken slightly once the bread is added. (3 minutes)

03

Step

Evenly distribute the diced cucumbers, fresh mint, parsley, raisins, and walnuts among four serving bowls. (5 minutes)

04

Step

Pour the yogurt mixture over the ingredients in each bowl. (1 minute)

05

Step

Garnish each bowl with ground dried Persian rose petals and add a few ice cubes for extra chill. (2 minutes)

06

Step

Tear the pita bread into small, bite-sized pieces and add them to each bowl. (3 minutes)

07

Step

Allow the bread to soak in the soup for 5-7 minutes before serving, ensuring it softens and absorbs the flavors.

For an extra layer of flavor, consider adding a squeeze of fresh lemon juice to the yogurt mixture.
If you don't have Persian cucumbers, English cucumbers will work as a substitute.
Adjust the amount of water to reach your desired consistency. Some prefer a thicker soup, while others prefer a thinner one.
Experiment with other nuts and dried fruits, such as pistachios and dried apricots, to customize the flavor profile.
For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
Prepare the yogurt mixture in advance and store it in the refrigerator for a quick and easy meal anytime.

Agustin Hamill

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.