Hey, foodies! If you’re looking for a refreshing, cooling dish that feels like summer in a bowl, let me introduce you to Turkish Yogurt and Mint Soup!
This chilled soup is not just super simple to whip up, but it’s packed with flavors that will transport you straight to a sun-kissed Mediterranean terrace. Perfect for those hot days when you want something healthy (hello, yogurt and mint!) and light, this recipe is also gluten-free and can easily fit into a vegan lifestyle by swapping the yogurt for a dairy-free alternative. Plus, you’ll totally impress your friends when you show them how to make a delightful, creamy soup that’s perfect for any occasion!
Trust me, learning how to make this refreshing Turkish classic is a must.
Serving and Pairing Suggestions:
When it comes to serving, you can enjoy your Turkish Yogurt and Mint Soup as a delightful appetizer or a light lunch. It pairs beautifully with Zucchini Fritters with Tzatziki Sauce, creating a fresh, Mediterranean-inspired spread that will have everyone raving. Want some crunch on the side?
Dive into a refreshing Spinach and Pomegranate Salad for a pop of color and flavor. And if you’re feeling adventurous, why not add a drizzle of Yogurt Mint Dressing on top for an extra minty kick? No one will say no to that!
Tips and Notes:
- Fresh Herbs: For a vibrant flavor, use fresh mint instead of dried.
- Yogurt Alternatives: If you want a lighter version, opt for low-fat yogurt, or try a dairy-free yogurt to make it vegan.
- Make Ahead: This soup is perfect for meal prep! Just store it in an airtight container in the fridge for up to 3 days.
Why wait? Give this light and fluffy Turkish Yogurt and Mint Soup a shot – you won’t regret it!
Turkish Yogurt and Mint Soup
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Saucepan
- 1 Serving Bowls
Ingredients
- 2 cups plain yogurt - preferably whole
- 2 cups water - for desired consistency
- 1/4 cup fresh mint leaves - chopped
- 1 clove garlic - minced
- 1/2 teaspoon salt - adjust to taste
- 1/2 teaspoon black pepper - adjust to taste
- 1 tablespoon olive oil - for drizzling
- 1 tablespoon lemon juice - optional, for brightness
Instructions
- In a large mixing bowl, whisk together the yogurt and water until fully combined and smooth.
- Add in the chopped mint, minced garlic, salt, and black pepper, stirring to mix well.
- If desired, add lemon juice for extra brightness and mix thoroughly.
- Transfer the soup to a saucepan and gently heat it over low heat for about 5 minutes, stirring occasionally. Do not let it boil.
- Once warmed, ladle the soup into serving bowls, drizzle with olive oil, and garnish with additional mint leaves if desired.
- Serve immediately or chill in the refrigerator before serving if you prefer a cold soup.