Cold Yogurt Soup (Abdoogh Khiar)

• 2 cups Greek-style yogurt
• 1 teaspoon salt
• 2 teaspoons crushed dried mint
• 2 cups cold water, or more as needed
• 2 Persian cucumbers, diced
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2 teaspoons ground dried Persian rose petals (optional)
• ice cubes
• 2 pita bread rounds, or to taste

1. Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
2. Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
3. Pour one-fourth of the yogurt mixture into each bowl.
4. Top with rose petals, and add a few ice cubes to each bowl.
5. Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

yogurt, salt, mint, cold water, cucumbers, raisins, walnuts, fresh mint, parsley, ground dried persian rose petals, bread

Taken from www.allrecipes.com/recipe/264840/cold-yogurt-soup-abdoogh-khiar/ (may not work)