Cold Yogurt Soup

Recipe by Olives & Pistachios

This cold yogurt soup isn’t just a great appetiser – it’s also a fantastic light dinner for those warm summer nights. 

 
Ingredients
• 1/3 cup wheat, boiled and drained
• 1/3 cup dry chickpeas, boiled and drained • 2 cups plain yogurt
• 1.5 cups cold water • 1/4 cup fresh dill, chopped • 1/4 cup fresh parsley, chopped • 1/4 cup fresh mint, chopped
• 1/2 tsp salt • olive oil to top
 
Method
Soak the wheat and chickpeas overnight. Take a small pot, add chickpeas and water, boil until soft. Use the same process for the wheat. If you want to make more later, soak and cook more wheat and chickpeas and keep in the freezer.
Take a deep bowl, add yogurt, salt and water. Mix well. 
Add wheat, chickpeas, dill, parsley and mint. Mix well.
Chill in the fridge for at least 1 hour. Drizzle some olive oil while serving. Enjoy!