Persian Yoghurt Soup

Hot and cold yogurt-based soups are popular in the Balkans and the Middle East. In terms of composition, this recipe is somewhat more complicated than the well-known Bulgarian tarator and, in general, we like it better. A bit like a white okroshka. And how great raisins are combined with cold yogurt, vegetables and herbs!

Ingredients

• 250 g thick natural yoghurt
• 100 ml low-fat cream
• 1 long cucumber (or 3 small ones)
• a small handful of golden raisins
• 1 large egg
• small bunch of green onions, dill and parsley
• 1 glass of mineral water
• ice
• 1 tsp dill seed
• salt, freshly ground black pepper

Directions

1. Hard boil the egg, peel and chop finely. Soak the raisins in cold water for 10 minutes, then drain in a colander and pat dry. Peel the cucumber if desired (if the seeds are too large, remove them). Cut the pulp into very small cubes.
2. Chop green onions, dill and parsley. Season the white part of the green onion with salt and squeeze a little with a spoon. Mix chopped greens with yogurt, dilute the resulting mixture with cream.
3. Place chopped cucumber and egg into the yogurt mixture, add raisins and ice cubes, one for each person. Season with salt, pepper and dill seeds rubbed in your fingers.
4. Dilute the soup with mineral water, cover with plastic foil and refrigerate for 2-3 hours. Serve cold in bowls or glasses.