Aab-e Khiar (Persian Cucumber and Yogurt Soup)

Ingredients

Cucumbers

2 large, peeled and diced

Yogurt

2 cups, plain and preferably full-fat

Fresh dill

2 tablespoons, finely chopped

Fresh mint

2 tablespoons, finely chopped

Garlic

1 clove, minced

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Water

1 cup, cold

Ice cubes

1 cup

Walnuts

1/2 cup, chopped

Raisins

1/4 cup

Instructions

1. In a large mixing bowl, combine the yogurt, diced cucumbers, chopped dill, chopped mint, minced garlic, salt, and black pepper. Stir well to incorporate all the ingredients.
2. Gradually stir in the cold water until the mixture reaches a smooth consistency, adjusting the thickness to your preference.
3. Add the ice cubes to the mixture and stir gently to chill the soup.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld beautifully.
5. Just before serving, fold in the chopped walnuts and raisins for added texture and sweetness.
6. Serve the soup in chilled bowls, garnished with a sprinkle of extra herbs or a drizzle of olive oil if desired.