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    You are in: Home / Recipes / Yogurt and Cucumber Soup Recipe
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    Yogurt and Cucumber Soup

    1/1 Photo of Yogurt and Cucumber Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Kumquat the Cat's friend's Note:

    All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on June 05, 2008


      Made & reviewed for ZWT 4 ~ Kumquat's Kookin Kaboodles! I was looking for something cool & refreshing for lunch today & this was just PERFECT! Easy to make, super tasty & healthy too - what more can you ask for?! Thanks Kumquat for another winning recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yogurt and Cucumber Soup

    Serving Size: 1 (315 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.7
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 2.4 g
    Cholesterol 11.0 mg
    Sodium 216.9 mg
    Total Carbohydrate 42.3 g
    Dietary Fiber 2.8 g
    Sugars 25.4 g
    Protein 14.1 g

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