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.
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 1/2 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