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For the cold yoghurt soup
- Mix the yoghurt with the rest of the ingredients until it reaches a thick, soupy consistency.
- Refrigerate so that it’s cold, ideally ready for use the next day.
Cold Yoghurt Soup recipe of Tulum restaurant
If you haven’t noticed, Turks are obsessed with yoghurt. Here is chef Ayran Aşi's version of a yoghurt-based cold soup served at Tulum restaurant in Victoria, Australia. When the weather gets really hot, this is the perfect soup to cool you down.
17 December, 2019
serves for
4
ingredients
For the cold yoghurt soup
Yogurt
500 g
Still water
2 litres
Chickpeas
50 g, cooked
Barley
50 g, cooked
Cucumber
1
Radishes
1
Mint
10
Dill
10
Salt
2 g
Extra virgin olive oil
10 g
Lemon juice
For the dill granita
Still water
2 litres
Dill
2 sleeves
Apple cider vinegar
50 g
Xanthan gum
2 g
Ice
to blanch
Step 01
Step 02
For the dill granita
- Prepare a pot of cold water and ice.
- Boil 1 L water.
- Blanch the dill.
- Squeeze any excess water from the dill, then put into a blender with 1 L of water, the vinegar and the xanthan gum.
- Blitz for 3 minutes until the water becomes bright green.
- Sieve into a container and run a fork through it every 20 minutes to obtain a granita.
