Cold Yogurt Soup with Buckwheat 

Ingredients:

• 1 cup plain yogurt
• 1 cup water
• ½ cup ice cubes
• ¾ cup cooked(¼ cup uncooked) buckwheat
• 1 cup boiled chickpea
• 3 sprigs dill, only leaves, chopped
• 2 sprigs mint, only leaves, chopped 
• Salt

*for 2 servings

Instructions:

1. Mix the yogurt, water, and ice cubes in a large bowl. Then add the fresh herbs and salt, and mix it.
2. Add the cooked buckwheat and boiled chickpea to the mixture and mix them all.
3. Transfer the serving bowl. You can sprinkle the dried mint and dill while serving. 
4. You can keep it in the refrigerator for 3 days.