Cold Yogurt Soup

Cold Yogurt Soup |

Does heat in summer kill your appetite? Are you looking for something both refreshing and filling and healthy? Try this cold yogurt soup!

This is a traditional soup made in South area of Turkey as it is the hottest region of the country. It even reaches above 40 C (100F) with a quite high humidity level in summer, that’s why people don’t feel like eating anything unless it’s cold and light. They almost always have some cold yogurt soup in refrigerator to snack on or to serve our guests. As it doesn’t have any oil or cream, it is so light and healthy. You can top this soup with dried or fresh mint or thyme, and the combination of yogurt and these herbs make the soup even more refreshing.

This is either called cold yogurt soup or ayran soup. Ayran is a drink made from a mixture of yogurt and cold water, so this name seems better to me.

5 from 1 reviews
Cold Yogurt Soup
Prep time
Cook time
Serves: 4
  • ½ cup wheat
  • 2 cup water, to boil wheat
  • A handful boiled chickpeas
  • 1 cup yogurt
  • 1 cup cold water
  • 1 tbsp dried or fresh thyme or mint
  • salt to taste
  1. Boil wheat in 2 cup water until tender and it absorbs water. Let it cool.
  2. Mix yogurt and cold water to make ayran. Toss in boiled and cooled wheat and chickpeas with it. Add salt, thyme or mint.
  3. Wait it in refrigerator for at least half an hour and serve cold. The colder, the better.


  1. says

    Certainly sounds like a refreshing soup on a hot day. I will have to wait until mid-July to really need it but saving this recipe for our hot muggy mid-summer!

  2. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    I’ve never seen the wheat or chickpeas in there, but yes, I’ve had this many times on hot summer days. It’s very refreshing. Yours is gorgeous.

  3. Val says

    Possibly the most ideal thing to eat after spending a morning walking outdoors in the boiling heat. I particularly love the inclusion of chickpeas.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: