Serves anywhere from 2-4 depending on how much you enjoy this
2 cups plain thick yogurt
4 small Persian seedless cucumbers, peeled and cut into small pieces
3 medium-sized radishes, finely chopped
1 small bunch of fresh chives, chopped
1 small bunch of fresh mint, chopped
1 small bunch of fresh basil, chopped
1 small bunch of fresh tarragon, chopped
1 small bunch fresh savory, chopped
A few sprigs of fresh dill, chopped
1/2 cup of walnuts, roughly chopped
1/2 cup of yellow raisins, rinsed (use more if you like it more on the sweet side)
Salt and pepper to taste
1 teaspoon dried rose petals
Dried or toasted flatbread
Coldwater or ice cubes
- In a large bowl beat the yogurt with a whisk for a couple of minutes until smooth.
- Add the chopped cucumbers, radishes, chives, mint, basil, tarragon, savory, dill, raisins, and walnuts, mix well. Add salt and pepper to taste. Refrigerate for a couple of hours.
- Remove from the refrigerator and slowly add a little bit of cold water while mixing until it reaches the consistency you like. I like to add 1/2 cup of crushed ice.
- About 5-7 minutes before serving add the pieces of bread to the soup or serve on the side. Taste and adjust the seasoning.