Persian Cucumber Soup

You can grate the Persian cucumbers straight into the soup.

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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

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