Sana


Best & Super Healthy Cold Soup for Summer
Best & Super Healthy Cold Soup for Summer
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This cold soup is an ancient Persian version of cold soup which vegan, healthy and quick to make. It is best for hot summer days to cool you down & is a great snack.
Yum
Servings Prep Time
3 people 10 minutes
Servings Prep Time
3 people 10 minutes
Best & Super Healthy Cold Soup for Summer
Best & Super Healthy Cold Soup for Summer
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This cold soup is an ancient Persian version of cold soup which vegan, healthy and quick to make. It is best for hot summer days to cool you down & is a great snack.
Yum
Servings Prep Time
3 people 10 minutes
Servings Prep Time
3 people 10 minutes
Ingredients
  • 1 & 1/2 Kg yogurt
  • 4 pcs medium size cucumberchopped
  • 1/2 cup crushed walnuts
  • 5 cloves Crushed Garlic
  • 1/2 cup seedless raisins
  • 1 cup freshly chopped dill
  • 1/2 cup freshly chopped mint
  • Salt as needed
  • ice cold water as per the taste
  • crushed dry flat breadas per taste
Servings: people
Units:
Instructions
  1. roast some flat bread over the stove or in the oven. and let it cool down so it turns to be crunchy. once it's crunchy, crush the bread using your hands & set it aside.
  2. in a big bowl, pour 1 kg of yogurt and beat it until is smooth. add salt. add the chopped cucumbers. add the crushed walnuts. add the freshly chopped dill. add the mint. add the crushed garlic. add the raisins. mix all the ingredients till they are mixed very well. add the rest of the yogurt and mix well.
  3. now your main soup ingredients is ready. For serving immediately follow the below steps: for 1 cup of the main ingredients, pour 1 cup of ice cold water and mix. add some crushed flat bread as per your taste and serve immediately. you can keep the main soup without adding water & bread in the fridge, and use it for serving whenever you want.
Recipe Notes

Note:

You can use either 1/2 cup freshly chopped mint OR 1/8 cup of dried mint.

Share this Recipe