Name: Cold Cucumber–Ayran Soup
Total time: 15 min
Yield: 1 portions
Ingredients: 240 g Yogurt base for the ayran-style soup; 120 g Cucumber peeled if skin is thick, finely chopped or grated; 5 g Garlic finely minced or crushed; 5 g Dill finely chopped; 0.5 cup Water cold, adjust to desired thickness; 1 tsp Dressing oil for drizzling on top before serving; To taste Salt or to taste; To taste Black Pepper freshly ground, or to taste

1

Finely chop or grate the cucumber and finely mince the garlic, then finely chop the dill or other fresh herbs you are using.

2

In a bowl, whisk the yogurt with cold water until smooth and slightly thinner than drinkable yogurt.

3

Stir the cucumber, garlic, and dill into the yogurt mixture, then season with salt and black pepper and mix well.

15 min4

Chill the soup until very cold, then taste and adjust the seasoning with more salt and black pepper if needed before serving.

5

Serve the cold soup in a bowl or glass and drizzle a little olive oil on top just before serving.

Cold Cucumber–Ayran Soup

Ingredients

Steps