Best COLD SOUP! 😍

Ideal for SUMMER: AYRAN AŞI ☀️⛱ 3 RECIPES: the Original, Beetroot and Curry! 😉

by Refika Kitchen
Best COLD SOUP

COLD SOUP is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We all know gazpacho from Spain and love the usage of tomatoes in such a refreshing way. In Turkish cuisine, we also have a cold soup, which probably comes from the same origin as gazpacho but way before tomatoes were brought to Europe! We take the yogurt and first make “ayran” with it, which is a mix of yogurt, water, and salt (similar to lassi in India) and add boiled legumes such as chickpeas, and peeled wheat, bulgur, or even lentils.

Finally, some fresh or dried herbs and ice. You have a very easy, nutritious, fulfilling, refreshing cold soup! The name “ayran aşı” comes from the words “ayran” (a yogurt-based drink) and “aş” (meal) so it means “ayran meal” basically.

First I’ll make the original recipe and then I’ll play around with the idea of ayran aşı and make two different Refika versions that are even more delicious and nutritious; one of them will have curry powder and the other one will be with pickled beetroot juice! Enjoy!

  • Best COLD SOUP
  • Best COLD SOUP
  • Best COLD SOUP
  • Best COLD SOUP
  • Classical Ayran Aşi COLD SOUP
  • Classical Ayran Aşi COLD SOUP
  • Ayran Aşi with Curry cold soup
  • Ayran Aşi with Curry cold soup
  • Ayran Aşi with Curry cold soup
  • Ayran Aşi with Curry cold soup
  • Ayran Aşi with Curry cold soup
  • Ayran Aşi with Pickled Beetroot cold soup
  • Ayran Aşi with Pickled Beetroot cold soup

Follow along with the 📝 recipes below👇🏾👇🏾

Best COLD SOUP
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COLD SOUP

Rating: 5.0/5
( 1 voted )
Serves: 18 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Classical Ayran Aşı

  • 2 cups savory yogurt
  • 3 cups water
  • 2 pinches of salt
  • 2 cups boiled or canned chickpeas, drained (400 g)
  • 2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have what you can substitute with bulgur or couscous
  • 2 handfuls of ice cubes
  • A handful of fresh mint leaves, chopped
  • To garnish,
  • Dried or fresh mint
  • Red pepper flakes
  • Olive oil

Ayran Aşı with Curry

  • 2 cups savory yogurt
  • 3 cups water
  • 2 pinches of salt
  • 1,5-2 tablespoons curry powder, you can adjust the amount to your taste and use any curry powder that you love, or even turmeric powder works great
  • 2 teaspoons sweet paprika
  • 2 cups boiled or canned chickpeas, drained (400 g)
  • 2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have what you can substitute with bulgur or couscous
  • 2 handfuls of ice cubes
  • A handful of mint or coriander leaves, chopped
  • To garnish,
  • Olive oil
  • Coriander or mint leaves

Ayran Aşı with Pickled Beetroot

  • 2 cups savory yogurt
  • 2 cups pickled beetroot juice, you can add the pickles as well
  • 1 cup pickled hot pepper juice, you can reduce the amount if you don’t want it hot and substitute it with water
  • 2 pickled hot peppers, sliced
  • 2 cups boiled or canned chickpeas, drained (400 g)
  • 2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have what you can substitute with bulgur or couscous
  • 2 handfuls of ice cubes
  • A good handful of basil leaves
  • To garnish,
  • Red pepper flakes
  • Olive oil
  • Basil leaves

Instructions

Classical Ayran Aşı

  1. Whisk the yogurt in a large bowl until creamy.
  2. Mix in the water and salt. You have the delicious ayran. Now it is time to turn this drink into an exciting meal.
  3. Add in the chickpeas, peeled wheat, ice, and fresh mint.
  4. Give it a last mix and garnish with olive oil, red pepper flakes, and dried mint. Enjoy your cold and refreshing soup!

Ayran Aşı with Curry

  1. Whisk the yogurt in a large bowl until creamy.
  2. Mix in the water, curry powder, paprika, and salt.
  3. Add in the chickpeas, peeled wheat, ice, and coriander.
  4. Give it a last mix and garnish with olive oil and coriander or mint leaves.

Ayran Aşı with Pickled Beetroot

  1. Whisk the yogurt in a large bowl until creamy.
  2. Mix in the pickled beetroot and pickled hot pepper juice. First, add half of the pickled hot pepper juice and taste. Pour in the rest of it is not hot enough for you and add salt if necessary.
  3. Add in the chickpeas, peeled wheat, pickled peppers, ice, and basil leaves.
  4. Give it a last mix and garnish with the olive oil, basil leaves, and red pepper flakes.
Did You Make This Recipe?
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Recipe video


Enjoy

Let us know what you think of today’s COLD SOUP tips, tricks, and hacks!

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