Cold Yogurt Soup

Wash the rice and boil for about 15 minutes, then drain.

Transfer to a bowl and let cool to room temperature.

Place yogurt in a deep bowl and gradually whisk in the water until smooth.

Grate the cucumber finely and add to the yogurt mixture.

Crush garlic and add. Finely chop mint leaves and stir in.

Add cooled rice and stir well. Season with salt.

Cover with plastic wrap and refrigerate for at least 2 hours.

Serve with ice cubes, a drizzle of olive oil, and fresh mint. Serve ice-cold.