Buttermilk Soup Recipe

Ingredients:

For the Soup:
	Cracked Wheat (Boiled)	1	Cup
	Yogurt (Or Filter)	250	Ml
	Chickpeas (Boiled)	1	Cup
	Dill	1/2	Qty
	Fine Salt (Deletion)	1	Tsp (large)
	Garlic (crushed)	1	Qty
	Fresh Mint (Finely Chopped)	1/2	Bunch
	Ice (Cube)	5	Qty

For the Sauce:
	Olive Oil (For Cold Service)	2	Tbsp
	Butter (For Hot Service)	2	Tbsp
	Dried Mint (For Hot Service)	1	Tsp (large)
	Chili Pepper (For Hot Service)	1	Qty

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Instructions:

1. Soak chickpeas and wheat in warm water in separate containers 1 night before. You can also use boiled chickpeas.
2. Boil 5 glasses of water and add salt. Boil the wheat and chickpeas until soft.
3. Finely chop the fresh mint and dill. Separate 7-8 small leaves from fresh mint for serving garnish) Beat the yogurt and add the greens. Add the herb yoghurt mixture to the wheat and chickpeas while stirring. Bring to a boil and remove from the fire without cutting the yoghurt.
4. When your soup is warm, put it in the refrigerator and let it rest for at least an hour. Drizzle a teaspoon of olive oil over the bowls when serving. You can add ice if desired. Garnish your cold buttermilk with fresh mint leaves and serve cold. Bon Appetit!
5. Note: If you prefer to serve hot, add the yoghurt by whisking close to lowering when the soup is cooked. In the service, heat the butter, fry the paprika and dried mint until they foam and give their smell to the oil, and pour this sauce over the bowls.

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Soup