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Cold Yogurt Soup (Abdoogh Khiar)

"This fresh soup, made with cooling components and served icy bloodless, is the correct light lunch on a hot day. I revel in it all summer-and I constantly have the satisfactory naps after eating it. You can make the yogurt mixture in advance and keep it inside the refrigerator and simply dish out a bowl whenever you want. Though elective, the rose petals make it pretty and quintessentially Persian. You can generally locate meals-secure dried rose petals in Middle Eastern supermarkets."

Ingredients :

• 2 cups Greek-fashion yogurt
• 1 teaspoon salt
• 2 teaspoons beaten dried mint
• 2 cups cold water, or more as needed
• 2 Persian cucumbers, diced
• 1/4 cup raisins
• 1/four cup chopped walnuts
• half of cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2 teaspoons floor dried Persian rose petals (optionally available)
• ice cubes
• 2 pita bread rounds, or to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 25M

• Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken a few when you add the bread.
• Divide the cucumbers, raisins, walnuts, and herbs amongst four bowls.
• Pour one-fourth of the yogurt aggregate into every bowl.
• Top with rose petals, and add some ice cubes to every bowl.
• Tear bread into small portions and add some to each bowl. Let bread soak five to 7 mins earlier than serving. Serve bloodless.

Notes :

• Any seedless cucumber will do.
• Use 1 cup of any clean green herbs you like, which includes mint, parsley, dill, and basil.
• Substitute pita with any flatbread you choose.

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