Chilled Cucumber Soup

 Originally published July 25, 2011

I think I've mentioned before that Mr. Eats and I never turn down an invitation to dinner from my friend, Hedy. She's a fantastic cook and Mr. Eats appreciates eating critter meat that's home-cooked. But mostly because everything she makes is interesting and delicious.

Last weekend, she made this wonderful cold cucumber soup. It was light and refreshing but oddly filling as well. She kind of chuckled when I asked for the recipe because she's never used one. It's a Persian soup and so common and easy to make, there's just not been a need for a recipe. But she happily told me how she makes it and I did my best to type up a recipe for it.

When Hedy makes it, she also includes tarragon, but I didn't have any on hand and it tasted just fine without it. She also noted that if you want to make it ahead, don't put in the cucumbers, walnuts, raisins and bread until right before serving because they can get a bit slimy.

This soup is a wonderful and easy way to use up some cucumbers, which are in abundance here in the south this time of year. So much so that people start looking for options so they don't end up making a pantry's worth of pickles. And it's so good that Mr. Eats was excited to have it again even though it's vegetarian! We had it for dinner along with some marinated feta on pita with cilantro. Adjust the servings up or down easily--equal parts yogurt and water!

Chilled Persian Cucumber Soup
serves 4-6

3-4 green onions, washed
½ bunch of fresh flat-leaf parsley leaves, chopped
½  bunch of fresh dill, chopped
½ bunch of fresh cilantro leaves, chopped
1 large cucumber
16 ounce container of Greek yogurt
2 cups water
Salt and pepper to taste (start with about one teaspoon of each)
½ cup walnuts
½ cup golden raisins 
Crusty bread, toasted and torn into chunks

Chop the green ends of the green onions into thin circles and set aside.

Peel and halve the cucumber (sideways), halve again (lengthwise) and scoop out the seeds by running a spoon down the seed side of the cucumber. Quarter the halves and cut into quarter-inch thick chunks. Set aside.

Put the yogurt in a large bowl and dilute with water half a cup at a time until desired consistency (not too thick). Add the herbs, salt, pepper , and cucumber and stir. Add walnuts and raisins and scoop into serving bowls. Garnish with bread and serve immediately.