This light summer soup from Armenian home cooking is made in minutes by mixing quick-cooking fine bulgur with strained yogurt, cold water, and fresh mint. It is a refreshing dish that needs almost no cooking.
Boil the fine bulgur in water for 5 minutes, then drain and let it cool to room temperature.
Whisk the strained yogurt with the cold water. Add the crushed garlic and salt.
Stir the cooled bulgur into the yogurt mixture. Drizzle with olive oil and serve with chopped mint.
Important: let the bulgur cool completely after boiling before adding it to the yogurt, or the yogurt may curdle. Allergens: contains gluten (bulgur) and milk (yogurt).
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