CUCUMBER PUREED SOUP FOR MY SISTER ENJOY DAN:

CUCUMBER AND YOGURT SOUP WITH BARLEY FOR MARYLEE’S RECOVERY

                                                                                                    By CHEF DAN:

Serves 6

 

INGREDIENTS:

1 cups pearl barley

3 cups water

A splash of salt

1 pound cucumbers cut into 3-inch pieces

2 garlic cloves, skinned

1 jalapeno, stem removed, halved and seeded

4 cups plain low-fat yogurt

1/2- onion, cut into wedges

8 fresh mint leaves

2 tablespoon lemon juice

1/2-cup vegetables broth

8 cherry tomatoes, halved

1/4-cup toasted pine nuts

 

DIRECTIONS:

1.   Toast the barley in a dry fry pan over medium-heat.

2.   Shake pan until barley is nice and brow, do not burn.

3.   In a pot add cups salted water and bring to a boil.

4.   Add barley and reduce heat and simmer for 30-40 minutes

5.    Fluff with a fork.

6.   Place all other ingredients in a food processor, except pine nuts.

7.   Pulse a few times so the ingredients are coarsely chopped.

8.   Then process until smooth, about 2 minutes.

9.   If necessary thin with vegetables broth.

 

ENJOY DAN:                       BLESSING ASWAYS!!