By Akshara
May 29, 2026
Known as Ab-e-Doogh-Khiar, this Persian cold soup is an incredible way to beat the heat. It is a harmonious blend of creamy yogurt, crisp cucumbers, aromatic herbs, and crunchy walnuts, often served chilled with bread. It is less of a traditional soup and more of a refreshing, nutrient-dense meal in a bowl, perfect for a light lunch when the weather is warm and you crave something nourishing.
2 cups thick yogurt, diluted with 1 cup cold water  1 cup finely diced cucumber  1/2 cup mixed fresh herbs (mint, dill, and parsley), finely chopped  1/4 cup chopped walnuts and 2 tbsp raisins  Salt and black pepper to taste
Whisk the yogurt and water together until smooth and frothy.
Fold in the diced cucumber, chopped herbs, walnuts, and raisins, stirring gently to maintain the textures.
Season with salt and a generous amount of freshly cracked black pepper.
Refrigerate for at least 30 minutes, then serve in bowls, topped with dried rose petals or extra mint if desired, accompanied by flatbread.