Steps
- Whisk 2½ cups of plain whole-milk yogurt with 6 cups of cold water, 1½ teaspoons of salt, and 4 teaspoons of dried mint.
- Stir in 4 diced Persian cucumbers, ½ cup of seedless raisins, 1 cup of chopped walnuts, and 1½ cups of chopped mixed mint, parsley, dill, and basil.
- Ladle into bowls. Tear 4 lavash flatbreads into small pieces, add to the soup, and leave briefly to soften.