
A chilled yogurt and cucumber soup inspired by Turkish ayran.
240 gYogurt
120 gCucumber
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5 gGarlic
Optional
5 gDill
Optional
0.5 cupWater
1 tspOlive oil
Optional
To tasteSalt
To tasteBlack Pepper
Finely chop or grate the cucumber and finely mince the garlic, then finely chop the dill or other fresh herbs you are using.
In a bowl, whisk the yogurt with cold water until smooth and slightly thinner than drinkable yogurt.
Stir the cucumber, garlic, and dill into the yogurt mixture, then season with salt and black pepper and mix well.
Chill the soup until very cold, then taste and adjust the seasoning with more salt and black pepper if needed before serving.
Serve the cold soup in a bowl or glass and drizzle a little olive oil on top just before serving.