Persian Cold Yogurt and Cucumber Soup

Name: Persian Cold Yogurt and Cucumber Soup
Prep time: 10 min
Ingredients: 2 Persian/Japanese cucumber - cut in small dice; 1 cup Greek yogurt; 1 cup water (cold); 15 g Dill - thinly chopped; 10 g Chives - thinly chopped; 15 g Peppermint leaves - thinly chopped; 10 g Basil (1 tbsp dried) - thinly chopped; 15 g Scallion (both white and green) - thinly chopped; 1 tsp Salt; 1/2 tsp Pepper - freshly ground; 1 clove Garlic - grated; 5-8 Rosebuds/ 1/2 tsp rosewater (optional; 2 tbsp Raisins; Pieces of flatbread or bread. I use croutons; ice cubes

Home
>
Recipe
>
Mediterranean & Middle Eastern Recipes, Mediterranean Recipe, Recipes, Soups

By Nudra

Updated on 13 May 2025

This post may contain affiliate links. Read my privacy policy.

If you are looking for a gut-friendly summer dish, try this Persian cold yogurt soup with cucumber — a nutritious recipe I learned from my Persian in-law.

Persian cold yogurt soup with cucumber and fresh herb topped with bread

This refreshing Persian cold yogurt soup is a marriage of Mediterranean and Middle Eastern flavors. It’s high in protein, gut-friendly, and packed with herbs rich in antioxidants – a nourishing choice to quench your thirst.

I was first introduced to this cold yogurt and cucumber soup while staying with my husband’s family one summer in Iran. Coming from a place where it’s summer all year round, I knew I had to bring this refreshing and healthy cold soup into our home too.

About this Persian cold yogurt soup
Why I love this cold yogurt and cucumber soup
Health Benefits of Persian Cold Yogurt Soup
How to make Persian cold yogurt soup
Storage suggestion
Serving suggestion
Other refreshing recipes you might like

About this Persian cold yogurt soup

In Persian, it’s called Abdoogh Khiar, which means yogurt soup with cucumber. It’s a famous cold summer soup in Iran that combines plain yogurt, cucumber, and fresh herbs.

Lightly sweetened with natural ingredients, such as raisins, this cold yogurt soup combines savoriness and sweetness in a unique way. It’s usually enjoyed with lavash or flatbread to make it more filling.

Why I love this cold yogurt and cucumber soup

I love this cold yogurt soup for its Mediterranean flavor and minty effect. It feels like you just jumped into a cold pool on a hot, sunny day. In a way, it reminds me of vacation!

While following an anti-inflammatory diet, this mildly sweet yogurt soup is my go-to choice when I want something refreshing and a little sweet. It’s nutritious and satisfies my cravings without making me feel guilty.

The recipe is super easy to make with staple ingredients. Inspired by Maman, who makes this cold yogurt soup right in her yogurt tub to use up what’s left, I too have adapted the same thing to avoid waste!

More reasons to love this Persian cold yogurt soup are the potential health benefits it can provide!

Health Benefits of Persian Cold Yogurt Soup

Gut-friendly: Yogurt is a good source of probiotics (mainly lactic acid bacteria and bifidobacteria). These probiotics are live microorganisms beneficial for the digestive system—eating probiotic food contributes to the diversity of gut microbiomes, which promotes healthy digestion, builds a stronger immune system, and supports overall health.

These herbs make a great prebiotic, which is food for the live bacteria and is also known as a fertilizer for our gut!

Packed with anti-inflammatory ingredients: Herbs contain plant compounds such as polyphenols and phytonutrients that come with antioxidant benefits and anti-inflammatory properties. Basil, mint, chives, dill, and garlic in this yogurt soup are Mediterranean herbs often included in anti-inflammatory diets.

Food rich in antioxidants helps protect cells from damage and may lower the risk of chronic diseases.

Nutritious: 1 bowl of Persian cold yogurt and cucumber soup contains:

Nutrition Fact Label of Persian Cold Yogurt Soup with Cucumber — *Nutrition facts are just estimates, they might vary slightly depending on what you use*

How to make Persian cold yogurt soup

Step 1 – Cut the vegetables
Cut the cucumber into dice, finely chop all the herbs, and set aside.

Step 2 – Combine the liquid and seasoning.
In a big bowl, combine yogurt, water, salt, and rosewater or buds and mix well.

Step 3 – Mix all the ingredients and garnish
Toss all the cut ingredients and garnish with bread and ice cubes.

Storage suggestion

For leftovers, store them in the fridge for up to 2 days. This yogurt soup is even better the next day when all the liquid is well-infused and the raisins plump up. Only add the ice cubes to your individual bowl if you plan to keep the rest in the fridge.

Serving suggestion

Serve it with lavash or any flatbread you like (gluten-free, sourdough, wholegrains, it’s up to you). I like using croutons too! My husband sometimes garnishes with crushed walnuts.

Other refreshing recipes you might like