Persian soup with yogurt

10 minutes of cooking time

5 servings

95 kcal


Yogurt (Greek) 2 glasses

Water (cold) 1 cup

Walnuts (1/2 cup)

Raisins (light) 1/2 cup

Cucumber (without skin) 1/2 pcs.

Mint (leaves) 1/2 bunch

Cooking method:

  1. All ingredients except nuts mix in a blender until a homogeneous texture.
  2. Serve the soup, sprinkle with chopped nuts.

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