Yogurt Soup with Toasted Barley
- Number of Servings: 6
Ingredients
1/3 cup pearl barleyAbout 2 cups waterSalt to taste1 cup finely diced cucumber1 quart plain low-fat yogurt 2 ripe but firm tomatoes, cut in small dice1 stalk celery, cut in small dice1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle2 tablespoons freshly squeezed lemon juice2 tablespoons snipped chives2 teaspoons cumin seeds, lightly toasted and groundFreshly ground pepper to taste (optional)2 tablespoons slivered fresh mint leaves
1. Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
2. While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
3. Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Yield: Serves six.
Advance preparation: You can make this several hours before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user DIMPLES807.
2. While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
3. Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.
Yield: Serves six.
Advance preparation: You can make this several hours before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user DIMPLES807.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 2.9 g
- Cholesterol: 9.8 mg
- Sodium: 131.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.5 g
- Protein: 10.3 g
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