Cold Yoghurt Soup for Summer Recipe
Serving : 6 Servings
- 3/4 cups chickpeas,
- 3/4 cups wheat berries,
- 2 cups yoghurt,
- 4 cups water,
- 2 teaspoons dried mint.
- Boil the chickpeas and wheat berries,
- In a pot whisk together the yoghurt and water,
- Add in the cooked chickpeas and wheat berries,
- Stir in the mint and salt,
- Serve cold.