Yogurt and Cucumber Soup

As the heat of the summer ramps up, this luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer that makes me feel like I’m taking a dip in the cold mountainous streams of northern Iran. It’s one of those dishes that is initially met with some skepticism (yogurt soup? cold? with just cucumber?), which is all the more reason that I encourage people to try it, often finding they come back for a second helping. This soup is best made with Persian cucumbers, which are smaller, sweeter, and more intensely flavored, but regular cucumbers work fine too—­just peel them first. Be sure to use full-­fat Greek-­style yogurt (not strained or low-­fat), and I prefer to use sea salt flakes as they have a more pronounced mineral flavor. You can find edible dried rose petals in Iranian grocery stores or online; they aren’t essential, but a small pinch does make this soup take on a more elegant quality. This soup keeps in the fridge for about 24 hours.