Mast va khiar (2)

Cold yoghurt soup

Quantity	Ingredient
2	green cucumbers
750g	yoghurt
3	spring onions, including the green tops
60g	sultanas, washed if necessary
1 tablespoon	flat-leaf parsley, finely chopped
1 tablespoon	dill, finely chopped
2	hard-boiled eggs, shelled and finely chopped
60g	walnuts, finely chopped, (optional)
	salt, to taste
250ml	iced water
	extra flat-leaf parsley and/or dill, to garnish

Peel the cucumbers thinly, then grate coarsely. Place the cucumber flesh and juice in a bowl with the yoghurt.
Thinly slice the spring onions, leaving on some of the green tops. Add to the yoghurt with the sultanas, herbs, egg and walnuts, if using. Season to taste with salt.
Mix in enough iced water to give a thick cream consistency, and adjust the flavour with more salt if necessary. Cover and chill for at least 2 hours.
Serve in bowls, garnished with additional chopped herbs or herb sprigs.