Chilled Yogurt Soup with Wheat Berries (Ayran Asi)

Prepared entirely oil-free using high-protein yogurt, chickpeas, and wheat berries, this chilled soup makes a refreshing and nutritious summer meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup wheat berries (80 g) · 266 kcal in the whole recipe
• 1/2 cup cooked chickpeas (100 g) · 164 kcal in the whole recipe
• 1.5 cups strained yogurt (350 g) · 332 kcal in the whole recipe
• 1 medium cucumber, finely diced (150 g) · 24 kcal in the whole recipe
• 1/2 bunch fresh dill, finely chopped (20 g) · 9 kcal in the whole recipe
• 1/2 bunch fresh mint, finely chopped (15 g) · 7 kcal in the whole recipe
• 2 cups cold water (400 ml)
• 1 teaspoon salt

Method

1. Boil the wheat berries in water until soft, then drain and let cool completely.

   

2. In a deep bowl, whisk the strained yogurt with cold water and salt until smooth.

   

3. Add the cooked wheat berries, cooked chickpeas, diced cucumber, chopped dill, and chopped fresh mint into the yogurt mixture and stir well.

   

4. Chill the soup in the refrigerator for at least 1 hour and serve ice-cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.