Cold Summer Yogurt Soup

Cold Summer Yogurt Soup

Ingredients

• 1 cup boiled chickpeas

• 2 beets

• 750 g yogurt

• A handful of parsley

• Olive oil

• Salt

• Black pepper

• ½ pack Aşk “Yüksük” pasta

Preparation

1. Start by boiling 2 beets in salted water (2 tsp salt).

2. Boil until tender (about 2 hours), then peel and cut into small cubes.

3. Cook half a pack of Yüksük pasta for about 10 minutes, then drain.

4. In a large bowl, combine diced beets, 1 cup chickpeas, and 750 g yogurt. Mix well.

5. Add the cooked pasta and mix again.

6. Dilute the mixture with some pasta boiling water to achieve a soup consistency.

7. Season with ½ tsp salt, stir, and let cool.

8. Before serving, finely chop parsley and sprinkle on top.

9. Garnish with parsley and black cumin seeds.
   Enjoy this refreshing cold yogurt soup!