Options

Format:
Include:
PRINT
James Carrier Photo by: James Carrier

Persian Carpet

Sunset AUGUST 2003

  • Yield: Makes 4 servings

Ingredients

  • 1 1/2 cups coarsely chopped English cucumber (for best color, leave peel on)
  • 2 cups plain whole-milk yogurt
  • 2 teaspoons chopped fresh mint leaves
  • 1/4 to 1/2 teaspoon kosher or sea salt

Preparation

In a blender, whirl 1 1/2 cups coarsely chopped English cucumber (for best color, leave peel on), 2 cups plain whole-milk yogurt, and 2 teaspoons chopped fresh mint leaves until very smooth. Add kosher or sea salt to taste (1/4 to 1/2 teaspoon). Fill four tall glasses (16-oz. capacity) halfway with ice cubes. Pour yogurt mixture equally into glasses. Slowly fill each glass to the rim with cold seltzer water. Garnish with fresh mint sprigs.

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 44%
  • Protein: 4.5g
  • Fat: 3.7g
  • Saturated fat: 2.4g
  • Carbohydrate: 6.5g
  • Fiber: 0.6g
  • Sodium: 172mg
  • Cholesterol: 15mg
advertisement

Go to full version of

Persian Carpet recipe

advertisement