Yogurt-Cucumber Soup with Rose, Pistachio & Mint

By Vegiegail

Adapted from a HOSS ZARÉ recipe in Food & Wine online

Ingredients

• For garnish:
• 1/2 cup walnuts
• 1/4 cup dried rose petals, crushed
• 2 cups So Delicious Dairy Free Plain Greek Style Coconut Milk Yogurt
• 1 1/2 cups ice water
• 1/2 cup golden raisins
• 1/2 seedless cucumber, peeled and finely diced (1 cup)
• 1/4 cup finely chopped mint
• 1/4 cup finely chopped dill (optional)
• 1/4 cup finely chopped chives (optional)
• Salt and freshly ground pepper
• Orange peel
• Pomegranate seeds
• Rose petals
• Nasturnium
• Pansy, violet, or lavender
• Chopped pistachios

Preparation

Step 1

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. 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 raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, garnished with items above.

One Serving 107 cal, 7 gm fat, 1.5 gm sat fat, 5 gm carb, 1 gm fiber, 8 gm protein.