Cool Cucumber Soup With Persian Flavors

• 1/4 cup golden raisins
• 4 small Persian cucumbers, diced
• 2 cloves of shallot, thinly sliced
• 1/2 teaspoon salt
• 3 cups yogurt
• 1/2 cup filtered cold water
• 1/2 cup whole or 2% milk
• a few sprinkles of white wine vinegar
• Ground pepper, to taste
• 3 tablespoons minced fresh dill, plus extra dill fronds for garnish
• 3 scallions, white part and some of the green, cut lengthwise most of the way (allow to remain still attached-this is all to make a finer mince) and sliced finely crosswise
• 1/4 cup shelled unsalted pistachios
• Fresh pomegranate arils, for garnish
• Pita or naan or crisp whole grain crackers as an accompaniment

1. In a small dish, combine the raisins and about 1 cup of warm to hot water. Set aside for 20 minutes or so to plump up, then drain and pat dry with a paper towel.
2. While the raisins are soaking, combine the cucumbers and shallots in a small bowl and add the salt. Combine well and allow to sit for 15 minutes. Rinse, drain, and pat dry with a paper towel.
3. In a large bowl, combine yogurt, water, and milk;whisk together and season to taste with vinegar, salt, and pepper. You should have a tart taste but not overwhelmingly so. Stir in the dill, scallions, and cucumber mixture. Chill, then ladle into individual bowls, garnishing each with the raisins, pistachios, pomegranate seeds, and dill fronds. Serve as a starter with flatbread as an accompaniment.

golden raisins, cucumbers, shallot, salt, yogurt, filtered cold water, milk, sprinkles, ground pepper, fresh dill, scallions, pistachios, pomegranate arils, grain crackers

Taken from food52.com/recipes/12947-cool-cucumber-soup-with-persian-flavors (may not work)