Minted Yogurt Soup with California Raisins, Walnuts and Chives

By Joan W. Churchill, Dover, NH, Second Prize, 2006 Coast-to-Coast Recipe Contest
Like Indian raita, condiments of raisin, nuts and herbs accompany this cold cucumber soup.



  • 1/2 cup California natural raisins
  • 1/2 cup Californian golden raisins
  • 1/2 cup dry sherry
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 2 cups plain lowfat yogurt
  • 1 cup lowfat milk
  • 1 large cucumber; peeled, seeded and chopped
  • 2 hard-cooked eggs, chopped
  • 1/4 cup scallions, minced
  • 1/4 cup fresh chives, minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 cup fresh mint, chopped
  • 1 cup walnuts, chopped
  • 1 tablespoon California natural raisins; for garnish
  • 1 tablespoon California golden raisins; for garnish
  • 1 tablespoon chopped walnuts; for garnish
  • 1 tablespoon chopped fresh chives; for garnish
  • 6 sprigs fresh mint; for garnish


Soak raisins in sherry, honey, and balsamic vinegar for 20 minutes. In large bowl, combine yogurt, milk, cucumber, eggs, scallions, chives, salt, pepper and chopped mint. Add raisins with liquid and walnuts. Cover and chill for at least 3 to 4 hours or overnight. Stir soup and adjust seasonings. Serve in chilled clear glass bowls accompanied with raisins, walnuts, chives and sprigs of mint in small condiment bowls or spooned on top of soup.

Nutrition Facts Per Serving

Calories 350 (41% from fat); Total Fat 16g (sat 3g, mono 0g, poly 0g, trans 0g ); Cholesterol 80mg; Protein 12g; Carbohydrate 39g; (Dietary Fiber 3g; Sugars 30g; ); Iron <1mg; Sodium 520mg; Calcium 280mg; Potassium 712mg

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