Quick Weeknights · Turkish
Ayran Aşı Çorbası
This cooling yogurt soup uses wheat and chickpeas to create a nourishing meal. It is best served cold during the heat of summer.
Why This Works
The authentic balance of tangy strained yogurt and earthy grains provides a sophisticated, cooling profile perfect for summer dining. By incorporating a final drizzle of high-quality olive oil, we introduce a silky mouthfeel and aromatic depth that elevates this traditional rustic soup into a refined culinary experience.
The Upgrade
Add a few sprigs of fresh dill for a more complex herbal profile.
Chef's Secret
Michelin TechniqueWhisking the yogurt for a full three minutes creates a frothier, more luxurious mouthfeel.
Ingredients
Total time including resting: 30 min
Directions
In a large mixing bowl, whisk together the strained yogurt and cold water until the mixture reaches a smooth, pourable consistency.
5 minAdd the cooked wheat berries to the yogurt base, stirring gently to ensure they are evenly distributed throughout the soup.
5 minGently fold in the chickpeas, taking care to keep them intact to preserve the structural integrity and textural variety of the dish.
5 minStir in the chopped fresh mint and season the soup with kosher salt, adjusting the levels to balance the natural tanginess of the yogurt.
5 minCover the bowl and refrigerate to allow the starches and proteins to settle, then ladle into bowls and finish each with a drizzle of extra virgin olive oil before serving.
10 minWine Pairing
Vermentino
White Wine
The BottleSella & Mosca La Cala Vermentino
A crisp, saline-focused white is required to pair with a cooling yogurt soup. Vermentino cleanses the palate, making the wheat and chickpeas feel lighter and more refreshing.
Nutrition per Serving
190
calories
9g
protein
28g
carbs
3g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Smoked Salmon Crostini
A simple topping of smoked salmon on thin crackers adds a salty richness that balances the light soup.
Ingredients
Directions
Preheat oven to 350°F (175°C).
Arrange crostini on a baking sheet. Bake for 5-7 minutes until lightly golden.
In a small bowl, combine softened cream cheese, chopped dill, lemon zest, and black pepper. Mix until smooth.
Generously spread the cream cheese mixture onto each cooled crostini.
Gently fold or arrange a piece of smoked salmon over the cream cheese on each crostini.
Garnish with capers (if using) and fresh chives. Serve immediately.
Side Dish
Radish and Mint Salad
Thinly sliced radishes tossed with fresh mint offer a peppery, crisp bite to contrast the creamy yogurt base.
Ingredients
Directions
Place the thinly sliced radishes in a bowl of ice water for 10 minutes to ensure maximum crispness.
In a chilled mixing bowl, whisk the Greek yogurt, olive oil, and lemon zest until smooth.
Drain the radishes thoroughly and pat completely dry with paper towels.
Fold the radishes into the yogurt base until evenly coated.
Gently toss in the mint chiffonade and season with flaky sea salt.
Serve immediately while chilled.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Decent flavor. Needed a bit more seasoning for my taste.