Refreshing Cold Yogurt Soup Recipe for Hot Summer Days

Summer has come! If you’re looking for a way to beat the heat, let me introduce you to my favorite summer dish – Cold Yogurt Soup. This classic from Turkish cuisine has become a hit lately, and it’s easy to see why. It’s fresh, light, and absolutely perfect for those scorching summer days.

Living in a warm city myself, I totally get not wanting to eat anything hot and spicy when it’s already boiling outside. That’s why I gravitate towards cool dishes like dolmas, stuffed grape leaves, or baked zucchini fritters. You can find all these recipes on my blog too!

If you’re looking for new yogurt recipes, check these recipes; Snezhanka (Snow White) Salad, Cacik con Fresa 

This cold yogurt soup it’s a perfect vegetarian alternative. If you have gluten free diet take it out the wheat and make the soup with chickpeas. This cold yogurt soup isn’t just a great appetizer – it’s also a fantastic light dinner for those warm summer nights. 

Tips;

• Sure, you can use canned chickpeas, but if you’re up for it, soak dry chickpeas overnight and then boil them until they’re nice and soft. Don’t forget to skim off the foam while boiling.
• Give your wheat a soak overnight too. If you like a bit of a bite, you can skip the pre-cooking. Otherwise, cook it until it’s tender.
• Fresh herbs are your friends! I love using dill, parsley, and mint. Basil and coriander are great additions too. And if you’re out of fresh mint, dried mint works just as well.
•  For an extra touch of deliciousness, drizzle some extra virgin olive oil on top. Chill the soup for at least an hour before serving and toss in a few ice cubes to keep it super cool.

Ingredients:

– Yogurt

– Chickpeas (canned or dried), if using dry chickpeas soak overnight

– Wheat (optional), if you eat gluten free skip this ingredient, and soak over night.

– Fresh herbs (dill, parsley, mint, basil, coriander)

– Extra virgin olive oil

– Salt and pepper to taste

Soak the chickpeas and wheat overnight. Cook before making the cold yogurt soup. Chop all the herbs. Start to combine all ingredients with yogurt, water and salt. Add chickpeas, wheat and herbs. Combine well. Add more salt if needs. Rest in the fridge at least one hour before serving. Drizzle some olive oil while serving.

Enjoy this delightful cold yogurt soup as a refreshing way to beat the summer heat! For more cool and delicious summer recipes, don’t forget to check out my other dishes on the blog. And write comments after try. It helps me to improve new recipes.