Chilled Persian Yogurt and Cucumber Soup with Pistachio and Pomegranate

Course Soups and Stews

Ingredients in this Recipe

1/2 cup filtered cold water
1/2 cup milk, whole or 2%
1/2 teaspoon salt
1/4 cup golden raisins
1/4 cup shelled unsalted pistachios
2 cloves of shallot, thinly sliced
3 cups Yogurt
3 scallions, white part and some of the green, cut lengthwise most of the way (allow to remain still attached this is all to make a finer mince) and sliced finely crosswise
3 tablespoons minced fresh dill, plus extra dill fronds for garnish
4 small Persian cucumbers, diced
a few sprinkles of white wine vinegar
flatbread such as pita or naan or crisp whole grain crackers as an accompaniement
fresh pomegranate seeds for garnish
ground pepper to taste

See Full Recipe at Food52