YOGURT****Chilled Persian Yogurt Soup

By Unblond1

9/08/16 - Nice, summery soup. This is really only two servings though, not three.

Ingredients

• 1 oz. walnuts
• 2 tablespoons dried rose petals, crushed
• 1 cup 2% Greek yogurt
• 3/4 cup ice water
• 1/4 cup (30 grams) Goldenberries (or golden raisins)
• 1/2 cup seedless cucumber, finely diced
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped dill
• 2 tablespoons finely chopped chives
• Salt and freshly ground pepper
• pinch of ground sumac, for garnish

Details

Servings 3

Preparation

Step 1

Toast the walnuts in dry skillet; let cool, then finely chop.

Meanwhile, in a small bowl, cover the rose petals with cold water and let stand until softened, about 20 minutes. Drain the petals and squeeze dry.

In a large bowl, whisk the yogurt with the ice water. Stir in the Goldenberries or raisins, herbs, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour. Serve the soup in shallow bowls, sprinkled with sumac.

Nutrition Facts
3 Servings

Calories 145.5
Total Fat 7.4 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 6.7 mg
Sodium 31.4 mg
Potassium 153.3 mg
Total Carbohydrate 11.3 g
Dietary Fiber 3.4 g
Sugars 6.7 g
Protein 9.8 g