📝 About This Recipe
This refreshing cold soup is a sophisticated take on the Persian classic, Abdoogh Khiar, offering a sanctuary of coolness on a sweltering summer day. It balances the creamy tang of Greek yogurt with the crisp, hydrating crunch of Persian cucumbers, elevated by a fragrant bouquet of fresh mint, dill, and rose petals. Each spoonful is a textural delight, featuring the unexpected sweetness of golden raisins and the satisfying snap of toasted walnuts, making it a masterpiece of raw culinary art.
🥗 Ingredients
The Soup Base
- 2 cups Greek Yogurt (full-fat preferred for creaminess)
- 1 cup Iced Water (adjust for desired consistency)
- 4 pieces Persian Cucumbers (finely diced)
- 1 clove Garlic (grated into a paste)
- 1/4 cup Fresh Mint (finely chopped)
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Chives (thinly sliced)
Textural Additions
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1/3 cup Golden Raisins (soaked in warm water for 5 minutes then drained)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Dried Culinary Rose Petals (crushed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 pieces Radishes (paper-thin slices)
- 4 pieces Fresh Mint Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by preparing the cucumbers. Wash them thoroughly and dice them into very small, uniform cubes (about 1/4 inch). Do not peel them, as the skin provides essential color and crunch.
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2
In a large chilled mixing bowl, whisk the Greek yogurt until it is completely smooth and free of lumps.
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3
Slowly pour the iced water into the yogurt while whisking constantly. The goal is a consistency that is thick enough to coat a spoon but fluid enough to be a soup.
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4
Stir in the grated garlic paste, sea salt, and freshly cracked black pepper. Ensure the garlic is evenly distributed to avoid 'hot spots' of flavor.
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5
Add the finely chopped mint, dill, and chives to the yogurt mixture. The herbs should be so fresh they perfume the entire kitchen.
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6
Gently fold in the diced cucumbers, toasted walnuts, and the plumped golden raisins. These provide the signature 'surprise' textures of the dish.
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7
Taste the soup. Depending on the tartness of your yogurt, you may want to add an extra pinch of salt to balance the sweetness of the raisins.
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8
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' period is crucial as it allows the garlic and herbs to infuse the yogurt.
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9
When ready to serve, give the soup a gentle stir. If it has thickened too much in the fridge, add a tablespoon of cold water.
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10
Ladle the soup into chilled individual bowls.
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11
Drizzle each bowl with a swirl of high-quality extra virgin olive oil.
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12
Garnish with a scattering of crushed rose petals, the radish slices, and a final sprig of fresh mint for a professional, elegant finish.
💡 Chef's Tips
Always use the freshest herbs possible; dried herbs will not provide the same vibrant aromatic profile. Toasting the walnuts is a non-negotiable step as it brings out their oils and prevents them from becoming soggy in the soup. If you prefer a thinner soup, you can substitute half of the water with chilled vegetable stock for more depth. For an ultra-luxurious texture, use labneh instead of Greek yogurt, but increase the water ratio slightly. Avoid over-garlicing; the flavor intensifies as the soup sits in the refrigerator.
🍽️ Serving Suggestions
Serve with warm, torn pieces of Barbari or Lavash flatbread for dipping. Pair with a crisp, dry Rosé or a chilled glass of Doogh (a carbonated yogurt drink). This soup makes a stunning first course for a summer grilled lamb dinner. Serve in small glass shooters for an elegant and refreshing party appetizer. Accompany with a side of feta cheese and fresh radishes for a complete light lunch.