Chilled Persian Yogurt Soup
14 Oct 2010
Ingredients4 cups plain yogurt
1 cup buttermilk
1 cup chicken stock
1 English cucumber, peeled, seeded and grated
3/4 cup seedless raisins
2 cloves garlic, finely chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp coarsely chopped mint
1 tbsp coarsely chopped dill
2 eggs, hard-boiled, peeled and crumbled
1 cup pistachios, toasted and coarsely chopped
1. Whisk together yogurt, buttermilk and stock until smooth.
2. Add cucumber, raisins, garlic, salt and pepper and refrigerate at least 1 hour.
3. Pour into chilled bowls and have guests garnish their own soup with mint, dill, eggs and pistachios.
Chilled Persian Yogurt Soup Recipe