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Yoghurt, cucumber and rose petal soup
Serves 4 Starters and mains
Ingredients
- 4 Persian cucumbers or 11⁄2 English cucumbers, roughly chopped
- 500g natural yoghurt
- 2 spring onions, chopped
- 2tbsp mint leaves
- 2tbsp tarragon leaves
- 2tbsp dill fronds
- 1 garlic clove, crushed
- 1⁄2tsp dried mint
- 1⁄2tsp ground sumac
- 1tsp rosewater
- 2tbsp dried rose petals
Method
Put all the ingredients in a blender but keep back half the rose petals and some mint leaves for the garnish. Add 200ml water and blend until smooth. Add a little more water if you want a thinner consistency. Season with salt and freshly ground black pepper.
Serve the soup chilled with a few ice cubes dropped in and top with mint leaves and rose petals.
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