Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (26)
Persian Cold Yogurt Soup – Abdoogh Khiar
NUTRITION · PER SERVING15M COOK
CAL 26%·PRO 37%
CARBS 55G41% OF CAL
9G FIBER25G SUGAR21G OTHER
FAT 28G48% OF CAL
7G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing cold yogurt soup served in summer, combining yogurt with cucumbers, herbs, nuts, and raisins for a balance of cooling and tangy flavors. Light and quick to prepare.
mainmiddle easternsoupvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 cups plain yogurt
- 6 cups cold water
- 1 1/2 teaspoon salt
- 4 teaspoons dried mint
- 4 Persian cucumbers (diced)
- 1/2 cup raisins
- 1 cup chopped walnut
- 1 1/2 cup chopped herbs (mint, parsley, dill and basil)
- 2 teaspoons powdered Persian dried rose petals (optional)
- Ice (optional)
- 4 Lavash bread
At a glance
PER SERVING · TIME 15M
CAL 26%·PRO 37%
CARBS 55G41% OF CAL
9G FIBER25G SUGAR21G OTHER
FAT 28G48% OF CAL
7G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1107mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 327mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.