How to Make Cold Yogurt Soup (Abdoogh Khiar) - A Step-by-Step Guide

There are few dishes quite as refreshing and satisfying on a hot day as a bowl of cold yogurt soup, also known as Abdoogh Khiar. This Iranian dish is a perfect blend of creamy yogurt, crunchy cucumber, and fragrant herbs, creating a flavor that is at once savory, tangy, and cooling.

Abdoogh Khiar is a traditional Persian dish that has been enjoyed for centuries, especially during the scorching summer months when a cold dish is all the more appealing. It is a staple in Iranian cuisine ...

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Ingredients

  • 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
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh parsley
  • 2 teaspoons ground dried Persian rose petals (Optional)
  • ice cubes
  • 2 pita bread rounds, or to taste

Information

  • Prep Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 2-cup bowls

  • 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.
  • Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
  • Pour one-fourth of the yogurt mixture into each bowl.
  • Top with rose petals, and add a few ice cubes to each bowl.
  • Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
  • Nutrition

    304 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 23mg
    • Sodium: 793mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 13g
    • Protein: 11g
    • Vitamin C: 16mg
    • Calcium: 81mg
    • Iron: 2mg
    • Potassium: 404mg