Cold Recipes for Hot Days

Yoghurt, boiled or raw vegetables, some spices and a few pieces of ice… Cold soups are one of the favorites of the refreshing delicacies on hot summer days. They not only prepare our stomach before the main course but also makes it easier to digest the meal. Though it’s mostly preferred during summer, you can cook various recipes with different nutritional values in winter as well. Moreover, cold soups can be eaten as refreshments as well as with meals.

Easy-to-make, refreshing, nutritious and delicious soups are not only sustaining and economic but also important elements in Turkish cuisine. Besides, it only takes a few minutes to prepare.

Enjoy your refreshing soup.  

CHILLED AYRAN SOUP  / 4 servıngs
Ingredients
3 cups of boiled wheat
4 cups yoghurt
2 cups water
A small bunch of dill
A small bunch of purslane
A small bunch of purple basil
1 cup of boiled chickpeas
1 coffee spoon of rock salt
4 leaves of fresh mint

DIRECTIONS
Whisk the yoghurt and water in a deep bowl. Chop the fresh herbs and add them to the yoghurt. Then add the salt, dried mint, boiled chickpeas and wheat. Mix all the ingredients thoroughly and serve cold. You can add ice cubes if you like.

CHILLED  TOMATO SOUP / 4 SERVINGS
Ingredients
4 tomatoes
Half cup of mashed tomatoes
2 slices of bread
1 onion
2 cucumber
A handful of parsley
3 cloves
2 tbsp cider vinegar
2 tbsp olive oil
Salt

DIRECTIONS
Mash the tomatoes in a blender, then soak the bread in it for 5 minutes. Add the softened bread and the tomatoes to the other ingredients, and mix again in the blender. Season with fresh spices and olive oil, and serve chilled.

CHILLED SOUP WITH GARDEN ORACH
Ingredients
25 chard leaves (with stems), washed and chopped
1 cup wheat
1 cup yoghurt
2 garlic cloves, crushed
Salt
8 cups water
Olive oil
Chili flakes

DIRECTIONS
Put the wheat in a pot. Add 8 cups water and boil over a medium heat with the lid closed until the wheat softens. Add the crushed garlic and salt to the yoghurt, and whisk. Add the chopped chard to the boiling wheat, and cook for 5 minutes, then leave to cool.

Add the yoghurt mixture to the soup, drizzle olive oil and sprinkle the chilli flakes over, and serve chilled.

Cold Recipes for Hot Days

Yoghurt, boiled or raw vegetables, some spices and a few pieces of ice… Cold soups are one of the favorites of the refreshing delicacies on hot summer days. They not only prepare our stomach before the main course but also makes it easier to digest the meal. Though it’s mostly preferred during summer, you can cook various recipes with different nutritional values in winter as well. Moreover, cold soups can be eaten as refreshments as well as with meals.

Easy-to-make, refreshing, nutritious and delicious soups are not only sustaining and economic but also important elements in Turkish cuisine. Besides, it only takes a few minutes to prepare.

Enjoy your refreshing soup.  

CHILLED AYRAN SOUP  / 4 servıngs
Ingredients
3 cups of boiled wheat
4 cups yoghurt
2 cups water
A small bunch of dill
A small bunch of purslane
A small bunch of purple basil
1 cup of boiled chickpeas
1 coffee spoon of rock salt
4 leaves of fresh mint

DIRECTIONS
Whisk the yoghurt and water in a deep bowl. Chop the fresh herbs and add them to the yoghurt. Then add the salt, dried mint, boiled chickpeas and wheat. Mix all the ingredients thoroughly and serve cold. You can add ice cubes if you like.

CHILLED  TOMATO SOUP / 4 SERVINGS
Ingredients
4 tomatoes
Half cup of mashed tomatoes
2 slices of bread
1 onion
2 cucumber
A handful of parsley
3 cloves
2 tbsp cider vinegar
2 tbsp olive oil
Salt

DIRECTIONS
Mash the tomatoes in a blender, then soak the bread in it for 5 minutes. Add the softened bread and the tomatoes to the other ingredients, and mix again in the blender. Season with fresh spices and olive oil, and serve chilled.

CHILLED SOUP WITH GARDEN ORACH
Ingredients
25 chard leaves (with stems), washed and chopped
1 cup wheat
1 cup yoghurt
2 garlic cloves, crushed
Salt
8 cups water
Olive oil
Chili flakes

DIRECTIONS
Put the wheat in a pot. Add 8 cups water and boil over a medium heat with the lid closed until the wheat softens. Add the crushed garlic and salt to the yoghurt, and whisk. Add the chopped chard to the boiling wheat, and cook for 5 minutes, then leave to cool.

Add the yoghurt mixture to the soup, drizzle olive oil and sprinkle the chilli flakes over, and serve chilled.

Cold Recipes for Hot Days

Yoghurt, boiled or raw vegetables, some spices and a few pieces of ice… Cold soups are one of the favorites of the refreshing delicacies on hot summer days. They not only prepare our stomach before the main course but also makes it easier to digest the meal. Though it’s mostly preferred during summer, you can cook various recipes with different nutritional values in winter as well. Moreover, cold soups can be eaten as refreshments as well as with meals.

Easy-to-make, refreshing, nutritious and delicious soups are not only sustaining and economic but also important elements in Turkish cuisine. Besides, it only takes a few minutes to prepare.

Enjoy your refreshing soup.  

CHILLED AYRAN SOUP  / 4 servıngs
Ingredients
3 cups of boiled wheat
4 cups yoghurt
2 cups water
A small bunch of dill
A small bunch of purslane
A small bunch of purple basil
1 cup of boiled chickpeas
1 coffee spoon of rock salt
4 leaves of fresh mint

DIRECTIONS
Whisk the yoghurt and water in a deep bowl. Chop the fresh herbs and add them to the yoghurt. Then add the salt, dried mint, boiled chickpeas and wheat. Mix all the ingredients thoroughly and serve cold. You can add ice cubes if you like.

CHILLED  TOMATO SOUP / 4 SERVINGS
Ingredients
4 tomatoes
Half cup of mashed tomatoes
2 slices of bread
1 onion
2 cucumber
A handful of parsley
3 cloves
2 tbsp cider vinegar
2 tbsp olive oil
Salt

DIRECTIONS
Mash the tomatoes in a blender, then soak the bread in it for 5 minutes. Add the softened bread and the tomatoes to the other ingredients, and mix again in the blender. Season with fresh spices and olive oil, and serve chilled.

CHILLED SOUP WITH GARDEN ORACH
Ingredients
25 chard leaves (with stems), washed and chopped
1 cup wheat
1 cup yoghurt
2 garlic cloves, crushed
Salt
8 cups water
Olive oil
Chili flakes

DIRECTIONS
Put the wheat in a pot. Add 8 cups water and boil over a medium heat with the lid closed until the wheat softens. Add the crushed garlic and salt to the yoghurt, and whisk. Add the chopped chard to the boiling wheat, and cook for 5 minutes, then leave to cool.

Add the yoghurt mixture to the soup, drizzle olive oil and sprinkle the chilli flakes over, and serve chilled.