Cold nonfat yogurt soup Calories

Cold nonfat yogurt soup is often known as ayran aşı or simply cold yogurt soup in Turkey, though names and recipes vary by region. Versions commonly combine yogurt with cooked wheat, chickpeas, or fresh herbs.

No, cold nonfat yogurt soup is not quite the same as cacık. Cacık is usually a thinner yogurt dish with cucumber and garlic, while yogurt soup often includes cooked wheat or legumes and is served as a more substantial soup.

Cold nonfat yogurt soup usually contains yogurt and water, plus cooked wheat, rice, or chickpeas. Mint, dill, cucumber, and salt are common additions, but the grain and herbs depend on the recipe.

Yes, cold nonfat yogurt soup can be made without wheat. Use cooked chickpeas or rice instead, or leave out the grains for a lighter, thinner soup; add them only after they have cooled.

Cold nonfat yogurt soup pairs well with flatbread, a fresh salad, or grilled vegetables. If the soup already contains chickpeas or grains, serve it as a light meal rather than adding another filling side.

To keep cold nonfat yogurt soup from getting watery, drain cooked grains and legumes well and add water gradually while whisking the yogurt. The grains may absorb liquid as the soup chills, so adjust the texture just before serving.

Cold nonfat yogurt soup keeps for about 2–3 days in a covered container in the refrigerator. Stir it before serving, since the ingredients can settle and the grains may thicken the soup over time.

Freezing cold nonfat yogurt soup is not recommended. Yogurt can separate and become grainy after thawing, while cooked grains may turn soft; refrigerating a freshly made batch gives a better texture.

Cold nonfat yogurt soup is part of Turkish and broader regional cooking traditions, with many local versions rather than one single origin recipe. Ayran aşı-style soups often use yogurt, cooked wheat, and chickpeas, with herbs varying by place.