Persian Cucumber and Walnut Soup

Persian Cucumber and Walnut Soup recipe

This vegan variation of a beautiful Persian recipe – Mast’o Khiar – is perfect for Summer to help cool you down and not make you feel too full. It will also stimulate your digestive juices in preparation for the following courses. Yoghurt is a very typical food in this country and you can use that if you’re not vegan, however if you are, why not substitute coconut cream or milk with a touch of lemon for the tang.


  • 1 lebanese cucumber cut in small cubes. Keep the skin on as it’s easy to digest.
  • 1/2 cup full cream coconut milk (for a truly raw alternative simply make your own batch of coconut milk with coconut flakes and pure water blended and strained – make sure it is extra rich and creamy)
  • 1/2 cup iced water
  • salt and pepper to taste
  • few leaves of mint, dill and chives.
  • chopped walnuts – as many as you prefer
  • saffron
  • dried rose petals
  • almonds chopped (optional)
  • juice from half a lemon, Yen Ben variety is the tangiest.


  1. Blend all the herbs ( mint, dill, chives ) with the water, coconut milk and lemon juice until a very smooth consistency.
  2. In each serving bowl put a few diced cucumbers and pour soup over them. Top with saffron, walnuts and almonds.


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