Ayran Çorbası (Turkish Cold Yogurt and Cucumber Soup)
Refreshing Turkish chilled soup made with diluted yogurt, cucumber, fresh dill, mint, and garlic — the perfect summer starter that cools and revives on the hottest days.
About This Recipe
Ayran çorbası is the liquid expression of cacık — the Turkish yogurt, cucumber, and herb preparation that spans a wide spectrum from thick dip to thin soup depending on how much water is added. As a chilled soup, it occupies a specific and appreciated niche in Turkish cuisine: the hot summer starter that cools before a heavier main course, or the light lunch that requires no cooking whatsoever. The foundation is good thick yogurt (full-fat, strained if possible) diluted with cold water or ayran (the ready-made salted yogurt drink) to a pouring consistency, then brightened with fresh cucumber cut in small dice or grated, garlic crushed to a paste with salt, fresh dill and dried mint, and a drizzle of good olive oil. In some regions, crushed walnuts or ice cubes are added to serve. The result is simultaneously simple and deeply satisfying — the yogurt's gentle lactic sourness, the cooling crunch of cucumber, and the fragrance of dill and mint creating a flavour that is unmistakably Turkish in character and utterly refreshing in summer heat.
Ingredients
Serves 4
- 500 gfull-fat yogurt(strained (süzme) preferred)
- 300 mlcold water or ayran
- 1 largecucumber(finely diced or coarsely grated)
- 2 clovesgarlic(crushed to paste with 1/4 tsp salt)
- 3 tbspfresh dill(finely chopped)
- 1 tspdried mint
- 2 tbspextra-virgin olive oil
- 1 tspsalt
- ice cubesto serve
Instructions
- 1
Prepare the cucumber
Finely dice or coarsely grate the cucumber. If it is watery, salt it lightly and leave in a colander for 10 minutes to drain, then squeeze and pat dry.
- 2
Whisk the yogurt base
In a large bowl, whisk the yogurt until completely smooth. Gradually add cold water (or ayran), whisking constantly, until you achieve a smooth, pouring consistency slightly thicker than milk.
- 3
Add flavourings
Stir in the garlic paste, drained cucumber, fresh dill, and dried mint. Season with salt. Taste — it should be tangy, garlicky, fresh, and cold.
Crushed garlic (made by mincing and mashing with salt to a paste) distributes more evenly than chopped garlic and avoids raw chunks.
- 4
Chill thoroughly
Refrigerate for at least 30 minutes before serving. The flavours develop significantly with chilling.
- 5
Serve with olive oil and ice
Ladle into chilled bowls. Drizzle with olive oil. Rub a little dried mint between your palms over the top to release its aroma. Add 2–3 ice cubes per bowl for maximum refreshment.
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Pro Tips
- →
Full-fat strained yogurt (süzme yoğurt or Greek yogurt) makes a far creamier, more satisfying soup than regular low-fat yogurt.
- →
Add ice cubes at the table rather than during preparation, so the soup doesn't become over-diluted before serving.
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For more garlic punch, add the garlic paste 2 hours before serving so it permeates the yogurt evenly.
Variations
- •
Walnut cacık: add 50g roughly crushed walnuts for textural contrast — a popular variation in central Anatolia.
- •
Tarator (Balkan version): add a splash of white wine vinegar and substitute dill with parsley for the Balkan-style cold yogurt soup.
Storage
Keeps covered in the fridge for up to 2 days. Stir well before serving as the cucumber tends to sink. Do not freeze.
History & Origin
Ayran — the diluted salted yogurt drink — has been a staple of Turkic nomadic diet from Central Asia for at least a thousand years, and diluted yogurt preparations appear in Ottoman culinary manuscripts from the 15th century onward. Cacık and ayran çorbası represent two points on the same dilution spectrum that spans Central Asian, Turkish, Iranian (mast-o-khiar), Greek (tzatziki), and Indian (raita) yogurt-cucumber preparations, all likely descending from the ancient dairy culture of the Middle East and Central Asia.
Frequently Asked Questions
What is the difference between cacık and ayran çorbası?
Both are yogurt-cucumber-herb preparations. Cacık is thicker — served as a side dish or dip, similar to Greek tzatziki. Ayran çorbası is diluted further with water or ayran to become a thin, drinkable cold soup. The line between them is simply how much liquid you add.
Can I make this with plant-based yogurt?
Yes. Unsweetened oat yogurt or coconut yogurt both work. The flavour will be slightly different — less tangy — but the concept is the same. Avoid flavoured plant-based yogurts.
Should the soup be completely smooth or have texture?
In Turkey, this is personal preference. Most versions have small cucumber dice for texture — some prefer it passed through a blender for a completely smooth result. The traditional home version has visible cucumber and herbs.
Nutrition Facts
Per serving (280g / 9.9 oz) · 4 servings total
Time Summary
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