Cold Yogurt Soup

(Makes 4-5 servings) 



2-3 cups low-fat plain yogurt (Stoneyfield farm organic) 
1 cup cold water 
6 ice cubes 
1 cucumber (chopped) 
½ cup raisins 
¼ cup green onions (chopped) 
1 tsp. salt 
½ tsp. pepper 
1 tbsp. fresh dill (chopped) or 1-tsp. dill weed 
1 tbsp. parley (chopped) 

1. Soak raisins in cold water for 5 minutes. 
2. Put yogurt in a big mixing bowl; add ice cubes, chopped cucumber, green onions, salt, an pepper. 
3. Pour off water from raisins and add to yogurt mixture. 
4. Add one cup water (as desired for consistency) and mix well. 
5. Before serving garnish with parsley and dill 

Adapted from In a Persian Kitchen by Maideh Mazda 
Charles E. Tuttle Company, Rutland VT, 1969 

Per serving (320g): 160 Calories, 2.5g fat, 1.5g sat fat, 27g carbohydrate, 9g protein, 1.2g fiber, 410mg sodium