Mediterranean Cold Summer Soup Recipe

Cook wheat berries (if not pre-cooked)

If you do not have pre-cooked wheat berries, cook 1/2 cup dry wheat berries in 1 1/4 cups water: bring to a simmer, cover, and cook gently 45–60 minutes until tender but chewy. Drain any excess water and spread on a tray to cool quickly; refrigerate until cold. Use 1 cup cooked wheat berries in the recipe.

If using canned chickpeas, drain and rinse them well under cold water. Pat dry with paper towels and refrigerate until ready to assemble.

In a large mixing bowl, whisk together the plain yogurt and cold water until smooth and slightly loose in consistency. The water thins the yogurt to a spoonable chilled soup texture.

Stir in 2 tablespoons extra-virgin olive oil and 2 tablespoons fresh lemon juice until fully incorporated.

Season the yogurt mixture with 1 1/2 teaspoons fine sea salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting to preference. Chill the base in the refrigerator for at least 20 minutes while you prepare the remaining components so flavors meld.

Combine the chilled cooked wheat berries (1 cup) and drained chickpeas (1 cup) in a large bowl.

Add the diced cucumber (1 cup), diced tomato (1/2 cup), and sliced green onion (1/4 cup) to the wheat-chickpea mixture. Toss gently to combine.

Add the chopped fresh mint (1/4 cup) and 2 teaspoons chopped dill. Mix thoroughly so the herbs are evenly distributed.

Taste the grain-vegetable mix and season lightly with a pinch more salt and pepper if it seems flat; remember the yogurt base is already seasoned.

Spoon the chilled yogurt base into a large serving bowl or divide among individual chilled bowls (about two-thirds of the way).

Fold the wheat, chickpea and vegetable mixture into the yogurt base gently, leaving some texture — you want visible grains and vegetables suspended in the soup rather than fully blended.

Cover and refrigerate the assembled soup for at least 30 minutes (up to 4 hours) to allow flavors to meld and for the soup to become thoroughly chilled.

Stir the soup gently before serving. Taste and adjust seasoning with salt, pepper or a squeeze of lemon if needed.

Ladle into bowls and finish each portion with a light drizzle of extra-virgin olive oil (about 1/2 teaspoon per bowl), a sprinkle of lemon zest (optional), and a scattering of toasted pine nuts or chopped walnuts if using.

Garnish each bowl with a small sprig of fresh mint. Serve chilled.