Chilled Persian Yogurt Soup - cooking recipe

Ingredients

4 c. plain yogurt
2 c. cucumber peeled, seeded, grated
3/4 c. seedless raisins
2 small cloves garlic, minced
salt and pepper to taste
1 c. finely chopped walnuts
1/2 Tbsp. minced fresh dill

Preparation

Beat the yogurt in an electric mixer or with a rotary beater. Combine the yogurt, cucumber, raisins and garlic with one cup of cold water.
Season with salt and pepper.
Refrigerate for at least one hour.
When ready to serve, add the walnuts and dill to the soup.
Yields 8 servings.