"Ask anyone on my staff their favorite summer dish, and they'll tell you it's this one," says Hoss Zaré. Filled with herbs, nuts and raisins, the soup is delicious with grilled bread.
More Cold Soups
1/2 cup walnuts
1/4 cup dried rose petals, crushed (optional, see Note)
2 cups 2 percent plain Greek yogurt
1 1/2 cups ice water
1/2 cup golden raisins
1/2 seedless cucumber, peeled and finely diced (1 cup)
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/4 cup finely chopped chives
Salt and freshly ground pepper
Ground sumac, for garnish (optional, see Note)
How to Make It
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.
Meanwhile, in a small bowl, cover the rose petals with cold water and let stand until softened, about 20 minutes. Drain the petals and squeeze dry.
In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac.
Review Body: This was a quick and easy recipe. Best of all, my boyfriend liked it - and I'm never really sure what he'll eat (even after 10 years together). He won't eat nuts, so I did skip on the walnuts. But I found rose petals and garnished the soup with ground coriander instead of sumac. It was very herbal, floral, and the raisins gave it a nice chew as a contrast to the crisp cucumbers. I served it before the lamb and prune tagine. I would absolutely make this recipe again. It's also visually stunning, so I'm sorry I forgot to take a photograph of it.