Cold Yoghurt Soup Recipe

Ingredients

( for 4 people )

1 cup of chickpeas
1 cup of wheat
1 bunch of purslane
1.5 cups of İçim Strained Yoghurt
2 cucumbers
2 cloves of garlic
Cold water
Salt
Mint
Chili pepper
Olive Oil
Walnut (Ornamental)

Preparation

1 cup of chickpeas
1 cup of wheat
1 bunch of purslane
1.5 cups of İçim Strained Yoghurt
2 cucumbers
2 cloves of garlic
Cold water
Salt
Mint
Chili pepper
Olive Oil
Walnut (Ornamental)

Preparation

Yoghurt soups are mostly preferred in winter. However, cold yoghurt soup, also known as ayran vaccine soup, is indispensable for the summer months. This soup, which both refreshes and satisfies, will be the crown jewel of your tables on summer evenings.

1. Boil the chickpeas and wheat that you soaked the day before.
2. Drain the boiled chickpeas and wheat and boil the purslane, which you washed and chopped well in the remaining water.
3. Put the cooked purslane next to the chickpeas and wheat and mix.
4. In a deep bowl, mix İçim Strained Yoghurt and cold water and make buttermilk.
5. Beat the garlic with salt and add it to the buttermilk.
6. Grate the cucumbers and add them to the mixture.
7. Mix the prepared ingredients with the buttermilk.
8. Add mint, chili flakes and olive oil and mix. You can add walnuts to it to decorate. Enjoy your meal.

Note: You should consume it within a maximum of two days.