Making and having soup is usually attributed to cold winter days. People have a bowl of soup to feel warmer on a freezing winter day. It is hardly ever considered as a main course, or as a summer dish. But with this cold wheat yogurt soup recipe, you can include it into your summer lunch or dinner menus.
In Asian cultures, soup is even served as a breakfast regardless of the season. Asian soups usually include noodles, seafood and are served hot. This cold wheat yogurt soup, however, is served cold and has a relatively thick texture. Actually it is almost solid, but still using spoons to eat it is a good idea. If you want a thinner texture, adding more water will prove effective.
Consuming whole grains is the healthiest way of including them into your diet. In this cold wheat yogurt soup, unprocessed wheat and chickpea provides the healthiest carbohydrates for your body. And Greek Yogurt is a really good source of protein. It is a good complement both for the nutritional value of your soup and for the taste.
The mint flavor gives a fresh touch to the soup. Especially if you have it after a few hours of refrigerating, you will get an even more refreshing taste. This is also a lifesaving recipe as you can keep it in refrigerator for a few days, but you should add the yogurt just before eating. Otherwise, the wheat may absorb more water and lose its texture.
As a side dish or main course, for lunch or dinner, you can have this cooling soup experience throughout the hot summer days. Please do yourself a favor, and keep this cold wheat yogurt soup in your refrigerator. It is best with a glass of water and any topping or spice you like.
Serves 3
Cold Wheat Yogurt Soup. A refreshing soup experience!
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Ingredients
- 1 Cup wheat
- ½ cup chickpea
- 3 cups Greek yogurt
- ½ tsp salt + ¼ tsp salt
- ¼ cup water
- 1 tsp dried mint
- 1 tbsp pumpkin seeds
Instructions
- Keep the wheat under running tap water for about a minute
- Put the wheat in a pot, add 2 cups of boiling water
- Boil for two minutes (2 minutes after starts boiling)
- Close the lid and let it rest for at least 6 hours
- Put the chickpea in a bowl
- Add 1 ½ cup boiling water and ¼ tsp salt
- Close the lid and let it rest for at least 6 hours
- After 6 hours drain the water of chickpea
- Add and drain water a few times
- Bring the wheat and chickpea together
- Add 2 ½ cup of boiling water
- Boil 25-30 minutes until chickpea is tender enough (lid open)
- Drain the water and let it cool
- Add 3 cups of yogurt, ½ tsp salt and ¼ cup cold water and 1 tsp mint
- Mix until well combined
- Top with pumpkin seeds
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