Summer chickpea soup

I come from a culture where cold soups are an absolute summer favorite, and while recipes like melon soup are a new thing, we are in love with yogurt and cucumber soup ('tarator') and classic Gaspacho soup.

This recipe is inspired by lack of time and a very hot afternoon, and for those of you who don't like spearmint, you could easily use parsley or cilantro to spice the soup up.

To serve two you need:

2 cups chickpeas, cooked or canned, drained
2 cups plain full fat yogurt
1 cup water
Pinch sea salt
Pinch black or white pepper
3 tbsp spearmint leaves, fresh, chopped
2 tbsp olive oil

Place all ingredients, but the olive oil in a blender and blend until smooth. After serving, pour a tablespoon of olive oil over the soup and serve immediately. You could make more and store it in the fridge, but make sure you stir it well before serving. Feel free to add a clove of crushed garlic in the blender if you are in a more adventurous mood.