You should try my cold Persian yogurt soup with caramelised onions, raisins, garam masala and chickpeas! It is so refreshing and satisfying. Flavor explosion…
So what to serve for lunch today?
It is a hot sunny day here in the Spanish Canary Islands.
But I am looking for something else than the usual crunchy fresh salads and light sandwiches. Cold soups can be a blessing on days like that, especially for lunch.
I love cold soups!
What about my latest creation then: a Persian cold yogurt soup with caramelised onions, raisins, garam masala, fresh cilantro and chickpeas!
Cold Soups
Here in Spain cold soups are very popular.
One of the most famous cold soups is probably gazpacho, I am sure you also must be familiar with that one. But have you heard of other Spanish cold soups such as salmorejo or ajo blanco before?
These Spanish cold soups are as tasty as a good gazpacho. Salmorejo contains tomatoes, vinegar and bread and is often garnished with hard-boiled eggs and sliced cured ham.
A great fresh alternative for gazpacho!
Ajo blanco is totally the opposite flavor wise: it is a creamy white almond and bread soup.
It is often served with grapes or chopped apple and drizzled with olive oil or a balsamic reduction. Both are worth checking out though!
Best Chilled Persian Yogurt Soup Recipe
Here is another cold soup that I made a couple of weeks ago: a chilled melon soup with crunchy ham! A great alternative for the classic ham wrapped melon boats!
But back to this Persian yogurt soup…
I prepared this cold Persian yogurt soup in my KitchenAid Cook Processor: for that recipe, scroll down to the second recipe below! I also made this soup using a high pan. Both methods, the pan and my Cook Processor, are slightly different but the end result is exactly the same.
You will love this Persian yogurt soup!
Dig in! It is a mind blowing refreshing and creamy but filling and satisfying soup.
Enjoy!
Best Chilled Persian Yogurt Soup Recipe
Cold Persian yogurt soup with caramelized onions, raisins, garam masala and chickpeas: refreshing and satisfying!
- 7 oz unsweetened yogurt (200 ml)
- 1 ½ cups vegetable stock (360 ml)
- 3,5 oz canned chickpeas (100 g), drained weight
- ½ tsp garam masala
- 1 lb onions (450 g), sliced
- ½ tsp ground cumin
- ¼ tsp curcuma powder
- 1 tbsp raisins
- 1 tbsp pine nuts
- half a handful fresh cilantro chopped
- half a handful fresh mint chopped
- 2 tbsp unsalted butter
- 1 large garlic clove sliced
- 2 tbsp olive oil
- chili powder
- salt
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1. Add the olive oil, sliced garlic and onion to a large non-stick pan. Season with a pinch of salt.
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2. Place the pan over medium-high heat and gently fry the onions on the oil for 5 to 7 minutes until they start to soften. Stir regularly. Then add the unsalted butter. Season with the garam masala, the ground cumin, the ground curcuma, a pinch of chili powder and salt.
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3. Stir and let the butter melt fully. Then put a lid on the pan. Turn the heat a little lower and cook the onions for about 15 minutes. Stir regularly, don’t let them burn. They should be slightly caramelized in the end. Keep an eye on them.
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4. In the meantime heat the vegetable stock in a high pan for 5 minutes and add the raisins. Then turn the heat back off and let the raisins soak.
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5. Once the onions are cooked, take them off the heat and add them together with the melted butter in the pan to the vegetable stock and the raisins. Also add the drained chickpeas.
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6. Stir and let the soup cool down for 15 minutes or the yogurt will split. Once the soup has cooled down, add the Greek yogurt and the freshly chopped cilantro and mint.
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7. Stir the yogurt soup well. Then check the seasoning and add extra chili powder, garam masala, cumin or salt to taste if necessary. Chill the soup in the fridge for another 10 minutes. Then scoop it onto deep plates, sprinkle with the pine nuts and extra fresh herbs. Serve.
Best Chilled Persian Yogurt Soup – KitchenAid Cook Processor
Try my Persian cold yogurt soup with caramelised onions, raisins, garam masala and chickpeas! It is refreshing and satisfying.
Flavor explosion!
Here is how I prepared this chilled Persian yogurt soup in my fabulous KitchenAid Cook Processor then! It is more or less the same method like above, I only used 1 pan here, the Cook Processor. But like I said before: same flavor same result!
Enjoy this one…
Best Chilled Persian Yogurt Soup Recipe
Cold Persian yogurt soup with caramelized onions, raisins, garam masala and chickpeas: refreshing and satisfying!
- 7 oz unsweetened yogurt (200 ml)
- 1 ½ cups vegetable stock (360 ml), chilled
- 3,5 oz canned chickpeas (100 g), drained weight
- ½ tsp garam masala
- 1 lb onions (450 g), sliced
- ½ tsp ground cumin
- ¼ tsp curcuma powder
- 1 tbsp raisins
- 1 tbsp pine nuts
- half a handful fresh cilantro chopped
- half a handful fresh mint chopped
- 2 tbsp unsalted butter
- 1 large garlic clove chopped
- 2 tbsp olive oil
- chili powder
- salt
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1. Add the onion, garlic, 4 tablespoons of vegetable stock and the olive oil to the bowl of the Cook Processor fitted with the StirAssist. Season with a pinch of salt.
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2. Close the lid and select FRY P2. Press Start to activate Step 1. After that add the butter.
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3. Adjust the time of Step 2 to 20 minutes (instead of 3 minutes). Then press Start to activate Step 2. The onion should be caramelized in the end. Lower the temperature if necessary.
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4. Transfer the caramelized onion to a plate. Don’t clean the bowl. Let it cool down for 10 minutes. Then add the yogurt, raisins and the remaining vegetable stock.
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5. Close the bowl and press Quick Stir for 10 seconds. Then add the caramelized onion, garam masala, ground cumin, ground curcuma and a pinch of chili powder.
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6. Close the bowl and press Quick Stir for 10 seconds. Then add the drained chickpeas and chopped cilantro and mint.
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7. Close the bowl and press Quick Stir for 20 seconds. Check the seasoning. Add chili powder or salt to taste. Put the soup in the fridge for 15 minutes. Serve in deep plates. Sprinkle with pine nuts and extra fresh herbs.
