Iranian Yogurt Soup - cooking recipe

Ingredients

1/2 c. raisins
2 c. water
2 c. plain yogurt (1 large and 1 small)
1 c. light cream
1 c. peeled, seeded, chopped cucumber
1 c. chopped walnuts
1/4 c. chopped scallion
2 tsp. salt
1/2 tsp. pepper

Preparation

Soak raisins in water for 10 minutes.
Drain; save water and combine with yogurt, cream, cucumber, walnuts and scallion.
Stir in raisins, salt and pepper.
Chill soup covered for 3 hours. Serve in bowls garnished with minced parsley and snipped dill.