Soop-e Khiyaar va Na’naa (سوپ خیار و نعناع) — Persian Cucumber and Mint Yogurt Soup

• 720 mlWater (divided)
• 1 cubeChicken bouillon cube (about 10 g; choose halal-certified if needed)
• 360 gPersian cucumbers (about 4–5 small; ends trimmed, roughly chopped)
• 20 gFresh mint leaves (stems removed (about 1 packed cup leaves))
• 600 gStrained yogurt (plain, unsweetened; full-fat preferred for best texture)
• 30 mlFresh lemon juice (about 2 tablespoons, plus more to taste)
• 6 gSalt (about 1 teaspoon, adjust to taste)
• 1 gBlack pepper (about 1/2 teaspoon, freshly ground)

Instructions

1. 1

   In a small saucepan, bring 240 ml of the water to a simmer over medium heat (about 3–4 minutes). Crumble in the chicken bouillon cube and whisk until fully dissolved, 30–60 seconds. Remove from heat and cool the bouillon to room temperature, about 10 minutes, so it won’t curdle the yogurt.

2. 2

   In a blender, combine the chopped Persian cucumbers, fresh mint leaves, strained yogurt, lemon juice, salt, and black pepper. Add the cooled bouillon and blend on high for 45–60 seconds until completely smooth and pale green, scraping down once. The mixture should be thick but pourable.

3. 3

   With the blender running on low, stream in the remaining 480 ml water to reach a velvety soup consistency. Blend 10–15 seconds more. Taste and adjust: add up to 10 ml more lemon juice for brightness, or up to 2 g more salt if the cucumbers are very mild.

4. 4

   Pour the soup into a non-reactive bowl or pitcher, cover, and refrigerate for at least 2 hours (or up to overnight) to fully chill and let the mint infuse. Stir well before serving; if it thickens too much, thin with 30–60 ml cold water and re-check seasoning.

5. 5

   Serve cold in bowls. For best aroma, allow the soup to sit at cool room temperature for 5 minutes before eating, then taste again and add a final grind of black pepper if desired. Keep the soup below 4°C/40°F if serving outdoors, and return leftovers to the fridge promptly.