Abdugh Khiar (Chilled Yoghurt Soup with Summer Herbs)
Abdugh Khiar (Chilled Yoghurt Soup with Summer Herbs)
Serves 6
   3 Lebanese cucumbers, peeled
   1 small clove garlic
   Sea salt
   800g thick natural yoghurt
   2 tbsps chopped tarragon leaves
   2 tbsps finely snipped chives
   1 tbsp chopped chervil sprigs
   1 tsp dried mint
   1/4 tsp freshly ground white pepper
   1/3 cup finely chopped walnuts
   2 tbsps currants
   Up to 300 ml icy-cold water
   Squeeze of lemon juice
   Slivered pistachios, fresh or dried rose petals or 1 small radish, thinly shaved, to garnish

Split the cucumbers lengthwise and scoop out and discard the seeds. Grate the cucumber coarsely into a colander set on a plate and refrigerate for 30 minutes.
   Crush the garlic with 1 teaspoon salt to make a smooth paste. Whisk the garlic paste into the yoghurt until evenly distributed, then whisk in the herbs.
   Squeeze the grated cucumber firmly to remove as much moisture as you can, then stir into the yoghurt. Season with the pepper and salt and refrigerate for at least 1 hour to let the flavours develop.
   Just before serving, stir the walnuts and currants into the yoghurt and whisk in enough of the icy-cold water to achieve a soupy consistency — you may not need it all. Add a big squeeze of lemon juice, then taste and adjust the seasonings to your liking once more.
   Sprinkle with pistachios, rose petals or radish as you please, and serve straight away.

From: Saraban. By Greg and Lucy Malouf. Published by Hardie Grant.
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