Chilled Yoghurt Soup

1. 1

   Place the spelt in a bowl and cover with water overnight.

2. 2

   The next day, wash and boil the spelt until tender.

3. 3

   Put your yoghurt in a large bowl and mix it with some salt and pepper to taste. Add the water and stir until smooth.

4. 4

   Add the cooked chickpeas and spelt to this mixture. Now chop the fresh mint into ribbons and add to the mixture. Drizzle your olive oil in a circle over the soup and DO NOT MIX.

5. 5

   Garnish with dry mint by gently crushing it between your thumb and forefinger and just distributing it over the soup.

6. 6

   Serve with any grilled meat or chicken dish such as chops, shish kebabs, or koftah (meatballs). It's also super with a salad!

7. 7

   *If you do not have fresh mint available, a half quantity extra of dry mint added to the mixture is fine.

8. 8

   *If you do not have spelt, you can go crazy and substitute cooked bulghur, a handful of cooked rice, or even cooked orzo. I like to add a little bit of grated cucumber, but that is a personal thing.

* Per serving · 4 servings · Values may vary.

No additional tips available.