Cool MintyYogurt Summer Soup

Cool MintyYogurt Summer Soup


Blogging the letter Y in the A-Z blogging challenge and I thought I would blog  this delish cooling  yogurt soup which can be eaten cool or warm.  It originated in Turkey & is quite popular in central Asia as well. You can add cooked rice or any other grain to make it more filling. I added some cucumber, tomato and mint to give it some zest and extra flavor. Eaten warm or cold it’s a great tummy soother and is so cool on hot summer day.

Go Yogurt !

Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. Rich in probiotics like Lactobacillus bulgaricus and Streptococcus thermophilus. These probiotics  help maintain the balance of bacteria necessary for a healthy digestive system, boost the immune system, shorten the length and severity of sickness, and may reduce eczema in babies. To read my post on probiotics, click here .


Cool MintyYogurt Summer Soup

Use kefir instead of yogurt if you wish for an extra boost of probiotic cultures.


  • 1 cup cooked rice or any grain of your choice
  • 2 cups of plain yogurt or kefir
  • 4 cups water or 2 cups vegetable broth & 2 cups water
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 2 tsp dried mint or 1/ 4cup fresh mint finely chopped
  • 1 cucumber chopped into small pieces
  • 1 tomato chopped into small pieces
  • 1/2 cup cilantro finely chopped
  • 1 tsp salt


  1. Boil 1/ 2 c rice in 1 cup water for 20 minutes or till soft.
  2. In a bowl, beat the flour well with 1/ 2 cup water and then add yogurt and mix.
  3. Put the yogurt mix on the stove and start cooking on very low. It's important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 10 minutes and keep stirring.
  4. Slowly add rice along with water into the soup. Keep stirring and cook for another 10 minutes.
  5. Heat oil in another pan. Once it sizzles, add mint flakes and cumin stir for 20-30 seconds (don't let it burn). Then, pour it into soup. Add chopped cucumber, tomato and cilantro.
  6. Serve warm or cool for a minty cool soup


o read more in my A- Z  Blogging challenge, click here and check back tomorrow to read my last post on the letter Z.  Making high fiber Zucchini fritters ! Zucchini doused in lentil flour !! 

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