persian

Persian Yogurt and Cucumber Soup with Herbs and Raisins

Name: Persian Yogurt and Cucumber Soup with Herbs and Raisins
Yield: 1 serving
Cuisine: persian
Ingredients: 301 g plain Greek yogurt, 2%; 188 g cucumber, finely diced; 14 g fresh dill, chopped; 8 g fresh mint, chopped; 23 g raisins; 26 g walnuts, chopped; 17 g olive oil; 2 g salt; 0.94 g black pepper; 169 g cold water

This dish pairs plain Greek yogurt, 2% with cucumber, finely diced, raisins and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

43 g Carbohydrates

40 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

301g plain Greek yogurt, 2% 220 kcal
188g cucumber, finely diced 28 kcal
14g fresh dill, chopped 5 kcal
8g fresh mint, chopped 3 kcal
23g raisins 69 kcal
26g walnuts, chopped 170 kcal
17g olive oil 150 kcal
2g salt 0 kcal
1g black pepper 2 kcal
169g cold water 0 kcal

Cooking instructions

plain Greek yogurtsaltcold water
Whisk yogurt with cold water and salt in a bowl until smooth.
cucumberfresh dillfresh mintraisinswalnuts
Stir in chopped cucumber, dill, and mint. Add raisins and walnuts.
cold water
Chill 10 minutes if you want it cold, or serve immediately at cool room temperature.
olive oilblack pepper
Just before serving, drizzle with olive oil and crack in black pepper.
saltcold water
Taste and adjust salt and water for your preferred thickness.