Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Persian Cucumber Soup

You can grate the Persian cucumbers straight into the soup.

Get access to everything we publish when you sign up for Outside+ Join today!.

You can grate the Persian cucumbers straight into the soup.

Servings
4

Ingredients

  • 1/4 cup dried currants
  • 4 Persian cucumbers, finely diced, or 1 large English cucumber, preferably organic, peeled and seeded
  • 4 green onions, finely chopped (1/2 cup)
  • 1/2 cup chopped fresh mint
  • 2 cups kefir or buttermilk

Preparation

1  Place currants in small bowl, and cover with boiling water. Let stand 10 minutes, then drain and transfer to large bowl. 

2  Coarsely grate cucumbers or pulse several times in food processor until finely chopped. (You should have 1‚ÄČ1/2 cups.) Transfer to bowl with currants, add all remaining ingredients, stir, and season with salt and pepper, if desired. Chill at least 30 minutes before serving.

Nutrition Information

  • Serving Size 1 cup
  • Calories 116
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 2 g
  • Protein Content 5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 61 mg
  • Sugar Content 13 g