Persian style cucumber soup ( Abdogh khiar)

This is a simple, flavorful, refresher and cold Persian soup, that is usually served in summer time. Basically, it is made with cucumber, yogurt, raisins, herbs, and spices, but area to other area, might be added or reduce some of ingredients.  In my recipe ingredients apart from yogurt and cucumber includes dill but some people like to use other types of herbs such as chives or mint as well.
I like dill because first of all, this herbal plant has very beautiful soft taste and flavorful, secondly rich in vitamin A, vitamin C and very good to control blood cholesterol. If you add dill to your chicken or meat dishes, it gives wonderful flavor to your meals . Also it is great to freshly chopped and add to your salad.
You can use dill freshly or keep dried dill to use in Winter time.

 

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Ingredients:
300 gr yogurt
1/2 cucumber
3-4 crushed walnut
1 clove of garlic
4-5 dill stalks
1 tbs olive oil
3 tbs raisins
1 tsp rose petal powder
salt and pepper to taste
pieces of your favourite bread
300 ml cold water ( it depends on how you prefer your soup : thick or thin)

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Preparation
Place yogurt in a big bowl. Add water, olive oil, salt, pepper and rose petal powder to yogurt. Whisk it very well.Then, grate garlic into the bowl. Cut cucumber into small pieces ( no need to especial technique, simply cut it). Add raisins, crushed walnuts and dill. Place ingredients into the blender and blend it. Serve it with your favourite bread and dip in your soup.
Enjoy it

PS: I hope you like it and please leave a comment and  let me know what is your idea about it. By the way you can find me on facebook, cookpad.com/uk, cookpad.com/ir,  youtube and pinterest under this name: Rozina’s Persian Kitchen, also in Instagram: rozina dinaa 5. If you enjoy my recipes please subscribe on here to get more Persian/Azerbaijani hearty recipes. Thank you so very much 🙂

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