Yogurt and Cucumber Soup

sobota, 1 lutego 2014

1 cucumbers, long, seedless peeled and diced or 4 pickling cucumbers or 2 cucumbers, peeled, seeded and diced
3 cups low-fat yogurt
1/4 cup scallion, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup raisins
1/4 cup walnuts, coarsely chopped
salt and pepper, to taste
3 tablespoons dried rose petals (available at Middle Eastern stores) (optional)
1 tablespoon fresh mint or 1 tablespoon dried mint
1 pita bread, toasted and cut into squares

1 Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
2 Refrigerate several hours or overnight.
3 Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.

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