Persian Yogurt Soup

Name: Persian Yogurt Soup
Ingredients: 1 1/2 quarts (48 oz.) plain, whole milk yogurt; 2 cucumbers, diced; 1 bunch scallions (no more than 5 large, or 7 small), diced, include as much green as is tender; 1/2 large or 1 small bunch cilantro (primarily leaves, but tender stems okay), chopped medium fine; 1/2 large or 1 small bunch mint, leaves only, chopped medium fine; 1 bunch Italian parsley, leaves only, chopped medium fine; 1 bunch radishes (approx. 7 large), quartered, then sliced; Salt and pepper to taste (I use 2 tsp. salt, 1 tsp. pepper); Approx. 2 c. water; Raisins; Bread sticks or a good quality, unleavened cracker (i.e. not saltines, more bread-stick like); Ice

12 ingredients

1 steps

Ingredients

1 1/2 quarts (48 oz.) plain, whole milk yogurt
2 cucumbers, diced
1 bunch scallions (no more than 5 large, or 7 small), diced, include as much green as is tender
1/2 large or 1 small bunch cilantro (primarily leaves, but tender stems okay), chopped medium fine
1/2 large or 1 small bunch mint, leaves only, chopped medium fine
1 bunch Italian parsley, leaves only, chopped medium fine
1 bunch radishes (approx. 7 large), quartered, then sliced
Salt and pepper to taste (I use 2 tsp. salt, 1 tsp. pepper)
Approx. 2 c. water
Raisins
Bread sticks or a good quality, unleavened cracker (i.e. not saltines, more bread-stick like)
Ice

Directions

1

Put all prepared veggies (not the raisins) in a large bowl (metal will chill faster once you refrigerate). Add seasoning and yogurt and mix well. Add water to make a thick, but still soupy consistency. You don't want the soup thin/watery, and if/when you add 2 or 3 ice cubes to each bowl before serving, the melting ice will thin it further. (The ice is necessary if you want to eat the soup right after making it, since it won't be sufficiently chilled despite the refrigerated yogurt and veggies. Leftovers, stored in the refrig, won't need ice.) Serve with raisins and bread sticks or crackers.