Ayran Aşı Soup (آیران آشی) — Chilled Turkish yogurt, wheat, and herb soup

• 180 gwhole wheat berries (or cracked wheat (dövme) if available)
• 1200 mlwater (for boiling the wheat)
• 8 gfine salt
• 700 gplain yogurt (full-fat, unsweetened)
• 600 mlcold water (to thin the soup)
• 200 gice cubes (added just before serving if needed)
• 240 gcooked chickpeas (drained; about 1 1/2 cups)
• 250 gcucumber (seeded and diced small)
• 20 gfresh dill (finely chopped)
• 10 gfresh mint (finely chopped)
• 40 gfresh scallions (thinly sliced)
• 15 mlextra-virgin olive oil (optional but traditional in many homes)
• 1 tspdried mint (for garnish)

Instructions

1. 1

   Rinse the wheat berries under cold water until the water runs mostly clear. Add the wheat and 1200 ml water to a pot, bring to a boil, then reduce to a steady simmer and cook until tender, 45–55 minutes.

2. 2

   Drain the wheat well and spread it on a tray to cool quickly. Refrigerate the wheat until fully chilled, at least 30 minutes, because warm wheat can thin the yogurt and dull the soup’s refreshing taste.

3. 3

   In a large bowl, whisk the yogurt until completely smooth and glossy, breaking up any lumps. Slowly whisk in 600 ml cold water to create a pourable ayran-like base, then whisk in the salt until dissolved.

4. 4

   Add the chilled wheat and the cooked chickpeas to the yogurt base and stir gently to combine. Fold in the diced cucumber, dill, mint, and scallions, mixing just enough to distribute the herbs without bruising them.

5. 5

   Cover and refrigerate the soup for 1–2 hours so the flavors meld and the texture becomes evenly chilled. If it thickens too much, loosen it with an additional 50–100 ml cold water and whisk briefly to restore a silky consistency.

6. 6

   Serve the soup cold in bowls, adding up to 200 g ice cubes across the servings if you want it extra refreshing. Finish each bowl with a drizzle of olive oil and a pinch of dried mint, then serve immediately while the herbs are at their brightest.