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.
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.