Step 1

In a medium bowl combine diced cucumbers, low-fat yogurt, sliced chives, and chopped fresh dill and fresh summer savory. You may substitute very thinly sliced scallions for the chives and chopped fresh Greek oregano or thyme for the summer savory.

Step 2

Add ½ tsp kosher salt and stir well.

Step 3

Fold in ⅓ cup raisins.

Step 4

Fold in 1 ½ TBSP crushed dried rose petals (optional).

Step 5

Refrigerate uncovered for one hour before serving.

Step 6

When ready to serve, add ½ cup very cold water, stir to get a uniform soup consistency.

Step 7

Add 1 cup of ice cubes to the soup and ladle it into bowls, serving couple of ice cubes per bowl.

Step 8

Garnish with extra chopped fresh dill and crushed dried rose petals.

Step 9

Place the optional crushed toasted lavash in a bowl and pass it around to be sprinkled on top of the soup.