Abdoogh Khiar (persian cold cucumber soup)

"I’ve had this soup for the first time on a hot summer day somewhere in Brandenburg when an Iranian friend made it for me and – as a cold soup lover – it became an instant classic in my house: perfectly refreshing, with a little crunch and, thanks to the walnuts, just the right amount of substance to still feel satisfying. And it couldn’t be easier to make: you just chop everything up and mix it with yoghurt, water and ice cubes. I’ve seen recipes where people use buttermilk too or add more vegetables like radishes, so feel free to play around. This soup is also very herb-forward, and even though I went with a very classic combination in this recipe, you can also skip or substitute some of the herbs to fit your taste or use up what you have on hand. If you’re using the small Persian cucumbers the traditional recipe requires, you can just dice them up as they are. If you’re using their larger sister, I recommend removing the seeds for texture reasons – don’t throw them away, though: add them to a jug of water and enjoy a refreshing, cooling drink. Traditionally the soup is topped with rose petals, which I think are a great addition to really finish it off, but they are of course completely optional. The soup is served with some dried lavash bread, which you can easily dry out yourself."