Chalop: Chilled Uzbek Yoghurt Soup
A refreshing summer soup of yoghurt, cucumber, radish and plenty of herbs. No cooking, ready in 15 minutes.
When the summer heat climbs past 40 °C, nobody wants hot food. That is when chalop comes to the rescue: a chilled soup of yoghurt with cucumber, radish and herbs. It quenches thirst, fills you up lightly and does not need the stove at all.
Chalop and okroshka
Chalop is often compared with the Russian okroshka, but it is much simpler, with no meat, eggs or potato. The flavour comes from the yoghurt and the herbs.
Details that matter
- Use fresh yoghurt that is not too sour.
- Sparkling mineral water adds a light fizz.
- Be generous with the herbs; they are the soul of chalop.
Nutrition
Per serving (≈ 350 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Chop the vegetables
Dice or julienne the cucumbers and radishes. Peel the cucumbers if the skin is tough.
Chop the herbs
Wash, dry and finely chop the dill, coriander, basil and spring onions. The more herbs, the more fragrant the chalop.
Thin the yoghurt
Put the yoghurt in a large bowl and gradually whisk in the cold water until smooth. Chalop should be the consistency of a drinking yoghurt. Season with salt.
Mix and chill
Stir the vegetables and herbs into the yoghurt and chill in the fridge for at least 30 minutes.
Serve
Ladle into bowls and sprinkle with chilli flakes. Add an ice cube or two to each bowl if you like.
Cook’s tips
- 1Salt just before serving or the cucumbers will release water.
- 2If you use ayran, you can skip the water.
- 3A little crushed garlic adds a pleasant kick.
- 4For the best texture, grate the cucumbers using the coarse side of a box grater instead of chopping them, as this allows them to integrate more evenly into the yoghurt base.
Serving & storage: Present this in chilled bowls garnished with a few whole herb sprigs and a drizzle of high-quality cold-pressed sunflower oil. It stores well in an airtight container in the refrigerator for up to 24 hours, though you should stir in a splash of fresh sparkling water to refresh the consistency before eating.
What to serve with it
Warm tandoor bread or samsa are perfect alongside. Some families add cooked rice to make it more filling.
The takeaway
Chalop is the simplest, most refreshing dish of summer. Good yoghurt, lots of herbs and ice-cold water are all you need.
