Chilled Barley Gazpacho Soup Recipe
Three 13-ounce cans low-sodium spicy tomato juice
Two 14 1/2-ounce cans chopped tomatoes and juice
2 cups cooked pearl barley (see note)
1 cup peeled, seeded and chopped cucumber
1 cup chopped red bell pepper
1/4 cup chopped cilantro or Italian parsley leaves
1/4 cup chopped green onion
1 tablespoon chopped canned jalapeno chilies
1/2 teaspoon seasoned salt
1/2 ripe avocado, peeled, seeded and sliced
Cook’s tips to help in preparation: To seed cucumber, cut in half and use a small measuring spoon to scrape out seeds. Your gazpacho may be prepared ahead and refrigerated — in fact, making it a couple of days before serving allows the flavors to blend better — but do not add avocado until serving time.
To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to one week. For best results, bring cooked and chilled barley to room temperature before using.
In a large bowl, combine all ingredients except avocado. Cover and refrigerate to chill. When ready to serve, ladle into soup bowls and garnish with avocado slices.
See glossary for recipe ingredients you’re not familiar with.