Cold Yogurt Soup or Ayran Soup is a traditional Turkish soup that is served cold as a starter or lunch during summer. It is a mixture of yogurt, wheat berries and dried herbs. So refreshing and light!
Does heat in summer kill your appetite? Are you looking for something both refreshing and filling and healthy? Try this cold yogurt soup! You can use homemade yogurt or Greek style yogurt when making this cold 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.Print
Cold Yogurt Soup
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Turkish
- Diet: Vegetarian
- ½ cup wheat berries or bulgur
- 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
- Boil wheat in 2 cup water until tender and it absorbs water. Let it cool.
- Mix yogurt and cold water to make ayran. Toss in boiled and cooled wheat and chickpeas with it. Add salt, thyme or mint.
- Wait it in refrigerator for at least half an hour and serve cold. The colder, the better.
Keywords: cold soup, cold yogurt soup