Iranian Yoghurt Soup
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Iranian Yoghurt Soup

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Iranian Yoghurt Soup
21/07/2016
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Preparation15 min.
Тotal15 min.
Servings4
"Summer brings emotions and fresh taste experiences with our irresistible proposals."

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
measures

How to cook

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.

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