Soups made with matsoni, or cow’s-milk yogurt, are very popular in Georgia. Many are made with sautéed onions, rice and herbs and served hot. I fell in love with this cold yogurt soup; it’s so refreshing on a hot summer’s day. Use good-quality organic yogurt with a nice acid tang to it.
Whisk the yogurt with most of the water until smooth. The consistency should be creamy but soup-like. If necessary add a little more or less water.
Whisk in the remaining ingredients and season with salt and pepper.
Allow the soup to rest in the refrigerator for at least 30 minutes before serving to bring out the flavours of the herbs. Serve chilled.