Yogurt and Cucumber Soup
Ingredients
- ½ cup (50 g) walnuts
- 2 cups (500 g) Greek-style yogurt
- 1¾ cups (420 ml) cold water
- 1⅓ cups (200 g) finely diced Persian or regular cucumbers
- 3 Tbsp. chopped dill
- 3 Tbsp. chopped mint
- 1½ tsp. dried mint
- 3 Tbsp. raisins
- 1½ tsp. sea salt flakes (or 1 tsp. kosher salt)
- Freshly ground black pepper
- Ice cubes, for serving
- Dried edible rose petals, for serving (optional, but very pretty)
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