Cucumber and mint make a refreshing combination, and when added to yogurt with a little salt, it’s the perfect drink for a hot day. This is popular to drink in Afghanistan alongside kabobs. Iranian doogh is made with seltzer and mint. Most recipes I’ve seen call for full-fat yogurt, but I prefer nonfat. I made mine in a blender with ice water with a few small ice cubes. I used Europeans-style yogurt (Strauss brand) which has a loose consistency. If you use a thick yogurt, you may want to add more water. Serve ice cold. I like to crunch on salty pita chips on the side.
2 cups plain nonfat yogurt
1 1/2 cup ice water
6 leaves fresh mint
1 inch slice of cucumber, peeled and chopped
1/4 tsp sea salt
Combine all ingredients in a blender. Run on highest setting for a minute. Garnish with mint leaves if desired.