Go Back
–+ servings
Ab Doogh Khiar
Print Recipe Pin Recipe

Ab Doogh Khiar: Persian Cucumber Soup

Yield: 4
Author: Shayma Saadat

Ingredients

  • 1 shallot, sliced thin
  • 1 tbsp olive oil
  • 6 English (mini) cucumbers
  • handful mint leaves (no stalks)
  • 1 garlic clove
  • salt to taste
  • 1 1/2 cup Greek or whole milk yogurt
  • 1/2 cup walnuts, plus some more for garnishing, crushed and chopped by hand
  • Dried rose petals for garnish found in most Persian grocery stores (optional)

Instructions

  • Slice shallot thinly;
  • Place a small frying pan on medium-high heat and add one tablespoon of olive oil;
  • Add shallots and fry till a dark golden colour;
  • Transfer to a newspaper or paper towel and allow to dry.
  • Set aside;
  • Peel the skin from cucumbers;
  • Slice each cucumber lengthwise and with a teaspoon, gently scoop out the seeds. Divide cucumbers into two separate batches;
  • Take the first batch of cucumbers and slice into very thin strips lengthwise. Then dice into very small pieces, approximately less than ½ centimetre and 1/8th of an inch. (See photo above).
  • Set first batch of cucumbers aside.
  • Take the second batch of cucumbers and garlic clove and place in a blender or food processor. Blend till completely smooth.
  • Add mint leaves to the blender or food processor and pulse just so the mint leaves are shredded but not completely blended in. You want to be able to see small specks of the mint leaves.
  • Transfer the puréed cucumber and mint to a mixing bowl. Add Greek yoghurt, walnuts, the first batch of diced cucumbers and gently mix to combine. Add salt to taste.
  • The consistency should be like that of a thick soup. If it is too watery for your liking, you can add more Greek yoghurt, if it is too thick, add some ice cold water, tablespoon by tablespoon till you get the desired consistency.
  • Place in the fridge and allow to chill for 2-3 hours.
  • Serve in a soup bowl or in tiny glasses and just prior to serving, garnish with crunchy shallots, crushed walnuts and (optional) dried rose petals.