While on a work assignment in Azerbaijan, I was introduced to dovga, a yogurt based soup with a mix of fresh summer herbs and chickpeas, served cold. Locally this would accompany a Caspian sturgeon kabab and a plate of sliced cucumbers, tomatoes and parsley. I've found several online recipes for it, this one is my favorite. I usually skip the rice (that's not in the version I had, and I think it takes away some of the pungent kick of the mix of dill, cilantro, mint, and garlic chives). Finding good sour yogurt is important, the closest I've found stateside is kefir milk from the local halal market (which BTW, is also a great place to buy fresh clean meat from a competent butcher). Dovga is best served right after you make it (don't overcook the yogurt and the herbs, never let it boil!) but it keeps well for up to a week, as it's hard to make in small quantities.
https://azcookbook.com/2011/04/13/yo...ckpeas-dovgha/dovga.jpg