A refreshing summer soup from Iran.
Recipe information
Yield
serves 6
Ingredients
1 quart plain whole-milk yogurt
2/3 cup sour cream
2/3 cup water
Salt and pepper
1 large cucumber, coarsely grated
4 or 5 scallions, finely chopped
6 ice cubes
A few sprigs of fresh mint, chopped
4 tablespoons black or golden raisins
Preparation
Beat the yogurt and sour cream with the water. Add salt and pepper, cucumber, and scallions and stir well. Just before serving, put in the ice cubes and sprinkle with mint and raisins.
