Cold strained yogurt soup Calories

To make cold strained yogurt soup, whisk strained yogurt with water until smooth, then stir in cooked, cooled wheat or chickpeas and season with salt and herbs. Chill it before serving so the flavors come together.

Yes, Greek yogurt works well in cold strained yogurt soup because it is thick and strained. Whisk it with cold water a little at a time until the soup reaches a pourable, creamy consistency.

Cold strained yogurt soup is usually served as a more substantial, spoonable dish and may contain cooked wheat or chickpeas. Cacık is generally a thinner yogurt-and-cucumber preparation, commonly served as a side or dip.

Many versions of cold strained yogurt soup include cooked wheat, chickpeas, or both, but neither ingredient is essential to every recipe. Add them fully cooked and cooled so they blend smoothly into the chilled yogurt.

Keep cold strained yogurt soup thick by adding the water gradually and using well-drained, cooled grains or chickpeas. If it loosens after chilling, stir it before serving and add a little more strained yogurt.

Mint is a classic herb for cold strained yogurt soup, and dill can also complement its tangy yogurt base. Stir fresh herbs in shortly before serving to keep their flavor and color bright.

Yes, you can make cold strained yogurt soup ahead and chill it before serving. Keep any crunchy garnish separate until serving, and stir the soup well because the grains may absorb some of its liquid.

Cold strained yogurt soup keeps for about two days in a covered container in the refrigerator. Return leftovers to the fridge promptly, and discard the soup if its smell or appearance has changed.

Serve cold strained yogurt soup with flatbread, a crisp salad, or grilled vegetables for a simple meal. If the soup already contains wheat or chickpeas, lighter sides pair especially well.