Cold Yoghurt Soup recipe of Tulum restaurant

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
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

  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.