Yogurt and Cucumber Soup

Ingredients

For 4 servings

• •0.5 tasse (50 g) walnuts
• •2 tasse (500 g) Greek-­style yogurt
• •1.75 tasse (420 ml) cold water
• •1.333333333333333 tasse (200 g) finely diced Persian or regular cucumbers
• •3 c. à soupe chopped dill
• •3 c. à soupe chopped mint
• •1.5 c. à café dried mint
• •3 c. à soupe raisins
• •1.5 c. à café sea salt flakes (or 1 tsp. kosher salt)
• •Freshly ground black pepper
• •Ice cubes, for serving
• •Dried edible rose petals, for serving (optional, but very pretty)

Method

1. 1.Toast ½ cup (50 g) walnuts in a small pan over medium heat for 1–2 minutes, stirring, until glossy. Roughly chop and set aside.
2. 2.In a large bowl, whisk together 2 cups (500 g) Greek-­style yogurt and 1¾ cups (420 ml) cold water. Stir in 1⅓ cups (200 g) finely diced Persian or regular cucumbers, 3 Tbsp. chopped dill, 3 Tbsp. chopped mint, 1½ tsp. dried mint, 3 Tbsp. raisins, toasted walnuts, and 1½ tsp. sea salt flakes (or 1 tsp. kosher salt) and a generous grind of freshly ground black pepper. Cover and refrigerate for at least 1 hour.
3. 3.To serve, pour into cups or small bowls and add ice cubes and a pinch of rose petals (if using).