Cold Yogurt Soup for Summer Recipe
The best way to eat during Ramadan, which coincides with the summer months, is to start iftar with a light soup after drinking our water. In fact, according to nutritionists who appear on the main news bulletins every day, this is true for all Ramadan. But I think it is more important in the summer months, especially for heart, diabetes and blood pressure patients.
After being hungry for a long time, suddenly loading up on food will quickly increase our blood pressure and sugar, thus disrupting the balance of our body. It can make even those who are not sick sick. For this, no matter how hungry we are, it is useful to be patient and consume our iftar menu slowly.
According to the same experts, we also need to consume 2.5 liters of water. However, I speak for myself, it is not possible to consume that much water in the 5-6 hour period we can eat. I spend almost the whole night in the sink with the water I drink less than that, I don't know what would happen if I drink that 2.5 liters of water.
I said at the beginning of my article that it is good to start the meal with soup. What's even better than that is to start the meal with a cold soup. I prepared this soup for the first day of Ramadan so that it would take the heat of the day. Good thing I prepared it, it felt really good after a really long hunger and thirst. It takes your heat in the first place because it is cool. It is filling because it contains nutritious foods such as wheat and chickpeas. A light meal is all it takes. Since it is oil-free, it does not disturb the stomach. I think it is a great option for those who try not to gain weight during Ramadan.
When you look at the recipe, you will see how easy it is to prepare. I had boiled chickpeas and wheat 1 day before and put them in the fridge in an airtight container. The next day, I prepared the soup by whisking the yogurt close to iftar and adding its ingredients. As you know, as the iftar approaches, our cure also decreases. In hot weather, we keep trying to find out how we can spend less time in kitchens that turn into baths with the heat of the stove and oven. This recipe offers you that convenience.
Enjoy the recipe
- 3/4 cups chickpeas,
- 3/4 cups wheat berries,
- 2 cups yogurt,
- 4 cups water,
- 1 teaspoon dried mint,
- 1 teaspoon salt.
- 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.