When I saw this recipe at Running with Tweezers blog, I knew I would be trying it soon. VERY VERY good, I must say, and refreshing for these hot summer days. I just loved the addition of barley to gazpacho – perfect! This has a great spice and wholesomeness to it, and comes with a 5 star approval from one of my biggest fans – my son. I tweaked this recipe from the original only slightly. Enjoy!
Barley gazpacho soup
2 cups cooked pearl barley
39 ounces spicy V-8 juice
2 14-ounce cans diced tomatoes with juice
1 cup peeled and chopped English cucumber (no seeds!)
1 cup chopped yellow or red pepper
1/4 cup chopped cilantro
1/4 cup chopped scallions
1/2 teaspoon salt
1 ripe avocado, sliced
To cook 2 cups barley: Bring 3 cups of water to a boil, and add 1 cup pearl barley. Return to a boil, cover, and simmer on low for 45 minutes. This will make 3 cups of cooked barley.
Combine all of the ingredients (except the avocado) in a large bowl, and refrigerate til chilled. When ready to serve, garnish with avocado slices. Makes 10 servings.
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