Cold Yoghurt Soup recipe | Tulum restaurant

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
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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

For the cold yoghurt soup

  1. Mix the yoghurt with the rest of the ingredients until it reaches a thick, soupy consistency.
  2. Refrigerate so that it’s cold, ideally ready for use the next day.

 

Step 02

For the dill granita

  1. Prepare a pot of cold water and ice.
  2. Boil 1 L water.
  3. Blanch the dill.
  4. Squeeze any excess water from the dill, then put into a blender with 1 L of water, the vinegar and the xanthan gum.
  5. Blitz for 3 minutes until the water becomes bright green.
  6. Sieve into a container and run a fork through it every 20 minutes to obtain a granita.

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