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
yoghurt
500 g
Still mineral water
2 litres
Chickpeas
50 g, cooked
barley
50 g, cooked
cucumber
1
radish
1
Mint leaves
10
Sprigs of dill
10
Fine sea salt
2 g
Extra virgin olive oil
10 g
Juice of 1 lemon
For the dill granita
Still mineral water
2 litres
Dill
2 sleeves
Apple cider vinegar
50 g
Xanthan gum
2 g
Ice cubes
to blanch
Step 01
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.
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.