Easy Persian Cucumber Soup

Chilled Cucumber Soup, PersianStyle The Mediterranean Dish

Grate the cucumber using a box grater, cheese-grater or Microplane. Squeeze all the excess juice from the cucumber. (Don't waste this liquid — add to lemon-water, a gin & tonic, or a Cucumber Zinger cocktail.) Stir the grated cucumber with the yogurt, cream, and lemon. Add salt and pepper to taste — use plenty of both!

Easy Persian Cucumber Soup

In a small dish, combine the raisins and about 1 cup of warm to hot water. Set aside for 20 minutes or so to plump up, then drain and pat dry with a paper towel. While the raisins are soaking, combine the cucumbers and shallots in a small bowl and add the salt. Combine well and allow to sit for 15 minutes.

Chilled Persian Cucumber Soup with Chives

Dips: Persian cucumbers are great for dipping. Slice them into sticks or rounds and serve them with hummus, tzatziki, or your favorite dip. Cold Soups: Blend Persian cucumbers with yogurt, dill, and garlic to make a refreshing cold soup, like the traditional Persian dish called 'Ab Doogh Khiar.'.

Chilled Cucumber Soup, PersianStyle The Mediterranean Dish

Directions. Stir together the cucumber, yogurt, 2 tablespoons chives, the mint, shallot, garlic, vinegar, pepper, salt, and tea in a medium bowl. Adjust seasoning. Chill until ready to serve. Divide the soup among individual small soup cups or bowls. Serve topped with the remaining 1 teaspoon chives.

Easy Persian Cucumber Soup

Instructions. In a medium bowl combine diced cucumbers, low-fat yogurt, sliced chives, and chopped fresh dill and fresh summer savory. You may substitute very thinly sliced scallions for the chives and chopped fresh Greek oregano or thyme for the summer savory. Add ½ tsp kosher salt and stir well. Fold in ⅓ cup raisins.

Chilled Persian Cucumber Soup with Chives

In a large bowl, whisk the yogurt with enough ice water to get a loose but not runny consistency. Stir in the finely chopped cucumber, both kinds of mint and rosewater if using and season with salt and pepper to taste. Gently stir in the golden raisins and walnuts. Cover and refrigerate until very cold (at least an hour).

Chilled Cucumber Soup, PersianStyle The Mediterranean Dish

PREPARATION: In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour. When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl.

Easy Persian Cucumber Soup

Place the rest on a cutting board and chop as finely as possible. Step 2. Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl.

the with or without meat cookbook Jackie Newgent

This Persian cold cucumber soup is all you need for hot summer days to keep your body cool. The soup base is made with Greek yogurt, which makes it a great source of probiotics, and refreshing fresh herbs such as peppermint. Garnished with Persian signature ingredients - dried rosebud petals, this poetic herb infuses an incredible aroma and.

Easy Persian Cucumber Soup

You need about 2 cups of chopped-up cucumbers. In a large bowl, combine the cucumber, kefir, lemon juice, lemon zest, garlic, golden raisins, walnuts, dill, mint, and two tablespoons of rose petals. Stir everything together and cover the bowl with plastic wrap. Refrigerate the soup for at least two hours.

Easy Persian Cucumber Soup

Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight. When ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon.

Easy Persian Cucumber Soup

2 cups buttermilk. ½ cup plain yogurt. ½ cup raisins, optional. Grate the cucumber and carrot into a medium bowl. Add the onions, garlic, mint, and cumin, and stir to combine. Whisk together the buttermilk and yogurt, then fold the mixture into the vegetables. Stir in the raisins. Refrigerate 1 hour or up to 3 days before serving.

Persian Yogurt Soup (with Cucumber and Mint) Recipe Vegetarian soup

In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours. Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Persian Cucumber, Ripe Tomatoes, Chopped, Cantaloupe, Soups, Peel

1/4-1/2 c. ice cold water (depending on thickness of yogurt) Combine cucumber, yogurt, raisins, walnuts, scallions, parsley, chives, and dill in a large bowl. Stir in ice water to make a soupy, spoonable consistency. Season to taste with salt and lots of freshly ground pepper. Pour into a large jar and refrigerate for several hours.

Persian Cucumber Salad Nutty Kitchen

Finely chop the herbs, radishes, raisins, walnuts and cucumbers. In a large bowl beat the yoghurt with a fork until smooth. Add the cucumbers, radishes, all the fresh and dried herbs, raisins and walnuts and mix well. Add salt and pepper to taste. Refrigerate for a couple of hours.

Persian Style Cucumber Yogurt Soup Gourmande in the Kitchen

Directions. Dice the peeled cucumber into 1/4-inch (0.5cm) pieces. Alternatively, shred the cucumber on the large holes of a box grater. Serious Eats / Nader Mehravari. In a large mixing bowl, stir together the cucumber, yogurt, mint, and pepper. Season with salt to taste.