Cold Yogurt Soup with Ode to Sun Olive Oil
Experience the refreshing flavors of traditional Turkish cuisine with this Ayran Aşı Çorbası recipe. This yogurt-based soup, enriched with the fruity undertones of Ode to Sun Olive Oil, will transport your taste buds straight to the Mediterranean.
Ingredients:
- 1 cup of wheat
- 1 cup chickpeas
- 250 gr of strained yoghurt
- 250 gr of yoghurt
- 1 cup of water
- 1 teaspoon salt
- 1 teaspoon of dill
- 2 tablespoons of Ode to Sun Olive Oil
- Fresh parsley for garnish
Instructions:
1. Preparation: Soak the wheat and chickpeas overnight or for at least a few hours before cooking. This helps them cook faster and become more digestible.
2. Cook the wheat and chickpeas: Drain the soaked wheat and chickpeas, then add them to a pot with fresh water. Bring the water to a boil, then reduce the heat and let them simmer until fully cooked.
3. Cool down: Once the wheat and chickpeas are cooked, remove the pot from the heat and let it cool down a bit.
4. Prepare the yogurt mixture: In a separate bowl, mix together the strained yogurt, regular yogurt, salt, and dill. Then, stir in the Ode to Sun Olive Oil until well combined.
5. Combine everything: Gradually add the yogurt mixture into the pot with the wheat and chickpeas, stirring constantly to prevent the yogurt from curdling.
6. Cook the soup: Once all the yogurt is incorporated, you can put the pot back on the heat. Cook the soup on a low heat, stirring frequently, until it is heated through.
7. Serve: Serve the soup chilled or at room temperature, drizzled with a bit more Ode to Sun Olive Oil, and garnished with fresh parsley.
Enjoy this delightful Ayran Aşı Çorbası, a perfect blend of nourishment and freshness, brought to life by the exquisite Ode to Sun Olive Oil. Afiyet olsun (Enjoy your meal)!
