"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

Hoss Zaré
June 2011

Gallery

© David Malosh

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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  • 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.

Notes

Find dried rose petals at specialty food stores or kalustyans.com.

Find sumac at specialty food stores or kalustyans.com.

One Serving 107 cal, 7 gm fat, 1.5 gm sat fat, 5 gm carb, 1 gm fiber, 8 gm protein.