Cold chard wheat grits soup

1 large bunch Garden chard
1 jar of bulgur wheat (for rice)
2 1/2 glasses yogurt
3 garlic cloves
1 coffee spoon salt
6 glasses of warm water

Boil 6 glasses of warm water with 1 glass of bulgur wheat as well as 1 coffee spoon of salt in a deep, closed saucepan for about 15 minutes (until the bulgur swells). Chop the well washed and drained chard leaves very finely. In a bowl, carefully whisk 2 1/2 glasses of yogurt with 3 cloves of grated garlic. Add the very finely chopped chard leaves to the well-swollen bulgur wheat and continue cooking the mixture for about 5 minutes after stirring. Pour the prepared soup into a large serving bowl and let cool. Add the garlic yogurt to the cooled soup and then whisk to combine. If you prefer a more liquid soup, add cold water in desired amount before serving.