Cold Yo­ghurt Soup Jars

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 25 min­utes

1⁄2 cup wal­nut halves,

2 cups whole or 2 per­cent plain Greek yo­ghurt

1 tea­spoon honey

11⁄2 cups ice-cold wa­ter

4 cu­cum­bers, finely diced

1⁄3 cup golden raisins, roughly chopped

3 ta­ble­spoons chopped mint

2 ta­ble­spoons minced chives

1 ta­ble­spoon chopped dill

1⁄4 tea­spoon salt

1⁄4 tea­spoon ground black pep­per

Dried rose petals, crushed (op­tional)

Su­mac (op­tional)

1. Pre­heat oven to 150ºC. Spread wal­nuts on a bak­ing sheet and toast for 15 to 20 min­utes, un­til fra­grant and deep­ened in colour. Trans­fer to a cut­ting board to cool, then roughly chop. Trans­fer to a large bowl, re­serv­ing 2 ta­ble­spoons for gar­nish.

2. Add yo­ghurt and honey to the wal­nuts, and whisk to com­bine. Slowly whisk in wa­ter un­til no lumps in the yo­gurt re­main.

3. With a wooden spoon, stir in cu­cum­ber, raisins, mint, chives, dill, salt, and pep­per.

4. Trans­fer soup to 6 small glass ma­son jars, seal, and re­frig­er­ate.

5. To serve, gen­tly shake jars, re­move lids, and gar­nish with re­served wal­nuts, rose petals, and su­mac.

Serves 6.

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