in Soup Recipes, Turkey

Cold ayran soup with spinach and cucumber

updated

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Ingredients for 4 servings:

  • 500 ml Ayran
  • ½ cucumber(s)
  • 100 g leaf spinach
  • 2 sprigs parsley, flat
  • 2 garlic cloves in oil
  • 1 tsp honey
  • salt and pepper
  • e.g. chili powder
  • n. B. Sumac

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refreshing

Pour the cold ayran into a pot or tall container. Deseed and dice some of the cucumber for the topping. Wash and trim the spinach and parsley. Drain the oil from the garlic. Add the garlic and 1 tablespoon of the garlic oil to the ayran. Add everything except the diced cucumber to the ayran. Season with salt, pepper, and honey. Purée until smooth using an immersion blender (or a blender). Season to taste with sumac and chili powder. Garnish with the diced cucumber and serve. Serve with fresh flatbread. Approx. 99 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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