Summer Soup with Chickpeas and Yogurt
(Nohutlu-Yoğurtlu Yaz Çorbası)
1 cup plain yogurt
1 clove of garlic, mashed with salt
1/2 cup cucumber, grated
1/3 cup canned chickpeas*, rinsed, peeled
Extra virgin olive oil
Mix all the ingredients in a medium-size bowl. Keep it in the fridge.
If you like, add a couple of ice cubes or a little bit of cold water before serving. Drizzle the olive oil and sprinkle some cumin, mint and paprika on the top.
Serve with Tandoori bread on the side. It is a great Turkish cold yogurt soup for hot Summer days.
* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.