Iranian Yoghurt Soup

21/07/2016
Topatofrom Topato
"Summer brings emotions and fresh taste experiences with our irresistible proposals."
Preparation15 min.
Тotal15 min.
Servings4
Cook
Be the first to cook this recipe
  • Views49
  • Views per month0
  • Views per week0
  • Rating3 out of 5

Ingredients

  • cucumbers - 1
  • spearmint - 4 tbsp, finely chopped + 4 bunches for decoration
  • yoghurt - 2 cups (500 g)
  • cream - 2 cups (500 g), low fat
  • wine vinegar - 2 tbsp, white
  • salt - to taste
  • black pepper - to taste
  • ice - several cubes, optional

Preparation

Cool 4 bowls in the fridge. Chop the cucumber finely, add the spearmint.

Pour in the beaten yoghurt, cream and vinegar. Season with the salt and black pepper.

Distribute the Yoghurt Soup into the cooled bowls. Decorate with the spearmint bunches and add the ice cubes if desired.find similar recipes here

5 0
4 0
3 1
2 0
1 0
Give your rating:

Comments

Be the first to comment