Best COLD SOUP! 😍 Ideal for SUMMER: AYRAN AŞI ☀️⛱ 3 RECIPES: the Original, Beetroot and Curry! 😉

Описание: We all know gazpacho from Spain and love the usage of tomatoes in such a refreshing way. In Turkish cuisine, we also have a cold soup, which probably comes from the same origin with gazpacho but way before tomatoes were brought to Europe! We take the yoghurt and first make “ayran” with it, which is a mix of yoghurt, water and salt (similar to lassi in India) and add boiled legumes such as chickpeas, peeled wheat, bulgur or even lentils. Finally, some fresh or dried herbs and ice. You have a very easy, nutritious, fulfilling, refreshing cold soup! The name “ayran aşı” comes from the words “ayran” (a yoghurt-based drink) and “aş” (meal) so it means “ayran meal” basically. First I’ll make the original recipe and then I’ll play around the idea of ayran aşı and make two different Refika versions that are even more delicious and nutritious; one of them will have curry powder and the other one will be with pickled beetroot juice! Enjoy!

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Classical Ayran Aşı
Servings: 4-6
Difficulty: Easy
Prep time: 3 minutes
Cooking time: -

2 cups savoury yoghurt
3 cups water
2 pinches of salt
2 cups boiled or canned chickpeas, drained (400 g)
2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have wheat you can substitute with bulgur or couscous
2 handfuls of ice cubes
A handful of fresh mint leaves, chopped
To garnish,
Dried or fresh mint
Red pepper flakes
Olive oil

• Whisk the yoghurt in a large bowl until creamy.
• Mix in the water and salt. You have the delicious ayran. Now it is time to turn this drink into an exciting meal.
• Add in the chickpeas, peeled wheat, ice and fresh mint.
• Give it a last mix and garnish with the olive oil, red pepper flakes and dried mint. Enjoy your cold and refreshing soup!




Ayran Aşı with Curry
Servings: 4-6
Difficulty: Easy
Prep time: 3 minutes
Cooking time: -

2 cups savoury yoghurt
3 cups water
2 pinches of salt
1,5-2 tablespoons curry powder, you can adjust the amount to your taste and use any curry powder that you love, or even turmeric powder works great
2 teaspoons sweet paprika
2 cups boiled or canned chickpeas, drained (400 g)
2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have wheat you can substitute with bulgur or couscous
2 handfuls of ice cubes
A handful of mint or coriander leaves, chopped
To garnish,
Olive oil
Coriander or mint leaves

• Whisk the yoghurt in a large bowl until creamy.
• Mix in the water, curry powder, paprika and salt.
• Add in the chickpeas, peeled wheat, ice and coriander.
• Give it a last mix and garnish with the olive oil and coriander or mint leaves.

Ayran Aşı with Pickled Beetroot
Servings: 4-6
Difficulty: Easy
Prep time: 3 minutes
Cooking time: -

2 cups savoury yoghurt
2 cups pickled beetroot juice, you can add the pickles as well
1 cup pickled hot pepper juice, you can reduce the amount if you don’t want it hot and substitute with water
2 pickled hot peppers, sliced
2 cups boiled or canned chickpeas, drained (400 g)
2 cups boiled or canned peeled wheat, drained (250 g), If you don’t have wheat you can substitute with bulgur or couscous
2 handfuls of ice cubes
A good handful of basil leaves
To garnish,
Red pepper flakes
Olive oil
Basil leaves

• Whisk the yoghurt in a large bowl until creamy.
• Mix in the pickled beetroot and pickled hot pepper juice. First, add the half of the pickled hot pepper juice and taste. Pour in the rest if it is not hot enough for you and add salt if necessary.
• Add in the chickpeas, peeled wheat, pickled peppers, ice and basil leaves.
• Give it a last mix and garnish with the olive oil, basil leaves and red pepper flakes.


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