Cucumber Doogh

1 cup plain whole-milk yogurt

½ cup peeled, diced English (seedless) cucumber

1 tablespoon golden raisins

4 walnut halves

1 teaspoon finely chopped fresh dill

Generous pinch kosher salt

Freshly ground black pepper

Ice cubes (optional)

Ice water and/or chilled seltzer, for serving

Dried mint, for garnish (optional)

Dried, crushed (culinary) rose petals, for garnish (optional)

Ground sumac, for garnish (optional)

Combine the yogurt, cucumber, raisins, walnuts, dill, salt (to taste) and a grinding of fresh pepper in a blender. Puree until smooth and slightly frothy.

Fill two glasses with ice, if desired. Divide the doogh between them, then top off with the ice water and/or chilled seltzer. If you like, garnish with dried mint, crushed rose petals and/or sumac. Serve right away.

Makes 2 servings

Nutrition | Per serving: 130 calories, 7 g protein, 11 g carbohydrates, 6 g fat, 3 g saturated fat, 15 mg cholesterol, 125 mg sodium, 0 g dietary fiber, 8 g sugar

Inspired by San Francisco chef Hoss Zaré, former owner of the Fly Trap