Yogurt Soup (?) with Fruit and Nuts (?)

Yogurt (from Turkish verb yoğurmak "to knead, curdled or coagulated) is a food produced by bacterial fermentation of milk as from: cow, goat, sheep, yak, water buffalo, ewe, horse, camel, zebu (a humped cattle), or reindeer.

I'm sure you have tried all these types...Not.  People make yogurt from what animals they have. Plus there are now dairy-free,  plant-base yogurts, like: almond, coconut, oat, soy milk, etc.

Yogurt was thought to have been invented in Mesopotamia around 5000 BCE by nomadic tribes.  They carried milk in animal skins, creating a ripe environment for bacteria to grow and cause fermentation, producing yogurt. 

Keep the yogurt, even vegan yogurt, in the refrigerator. It can stay out of the refrigerator for 2 hours between 40*-90*F (4,5-32*C), but higher than that for only an hour. 

There is a long list of nutritional value as well as a long list of how to use yogurt.  Here is a soup, which I have not thought of.-Mike

Meyveli ve Kuruyemişli (?) Yoğurt Çorbası (?) (Turkish)

Serves 4

Chill several hours.

2 cups (480 ml) organic (dairy-free) yogurt

1 cup (240 ml) soda or mineral water

dried organic chopped fruit (examples: apricots, figs, mangos, etc.)

chopped organic nuts (examples: walnuts, pecans, almonds, etc.)

chopped chives, dill and tarragon

black pepper to taste

bir /beer/ 1. Combine all the ingredients in a bowl.

iki /ee-kee/ 2. Stir slowly.

üç /üch/ 3. Chill for 1-2 hours.

dört /durt/ 4. Serve on a hot day.