| Servings |
Ingredients
- 1 cup walnuts
- 4 cups full fat yogurt
- 1 tablespoon sugar
- Salt and Freshly Ground Black Pepper to taste
- 1 large shallot peeled and thinly sliced
- 3 Persian cucumbers peeled and cut into small but not fine dice
- 3 red or purple radishes trimmed and sliced
- 1/4 cup snipped dill leaves use scissors
- 3 stalks tarragon leaves only, left whole
- 2 stalks spearmint leaves only, minced
- ice water (optional to thin mixture)
- 2 tablespoons dried rose buds petals only
Ingredients
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Instructions
- Blanch the walnuts for one minute in boiling water, then drain well. Set walnuts out to dry and cool down on paper towels. When dry roughly chop them and set aside.
- Pour yogurt into a bowl large enough to mix with all the ingredients. Season it with the sugar (to balance the acidity), salt and pepper.
- Add the remaining ingredients including the chopped walnuts. Stir well then cover and refrigerate. Taste after 30 minutes and adjust seasoning if necessary.
- Just before serving taste mixture again and adjust. If you prefer a thinner "soup" Add up to one cup of ice water. Serve in individual bowls. Garnish with dried rose petals torn from the buds. Discard the green bud base.
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