Yogurt or Buttermilk Soup With Spinach and Grains

• 3/4 pound (1 generous bunch) spinach, stemmed and washed in 2 changes of water, or 6 ounces baby spinach, rinsed
• 1 1/2 cups finely diced cucumber (2 Persian cucumbers)
• Salt to taste
• 5 cups plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
• 1 cup finely diced celery
• 1 to 2 garlic cloves (to taste), finely minced or pureed with a little salt in a mortar and pestle
• 2 tablespoons freshly squeezed lemon juice (more to taste)
• 1 cup cooked barley, spelt, kamut or farro
• 23 cup diced radishes
• Freshly ground pepper to taste (optional)
• 1/2 teaspoon sumac (more to taste)
• 2 tablespoons chopped cilantro
• 1 ripe Hass avocado, cut in small dice

1. Place the cucumber in a bowl and sprinkle with salt.
2. Toss and place in a strainer set over the bowl.
3. Allow to drain for 15 minutes.
4. Rinse if desired and drain on paper towels.
5. Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly.
6. Rinse with cold water and squeeze out excess moisture.
7. Chop medium-fine.
8. Combine all the ingredients in a bowl.
9. Thin out with ice water if desired.
10. Season to taste with salt and pepper.
11. Chill for one hour or longer.

generous, cucumber, salt, yogurt, celery, garlic, freshly squeezed lemon juice, kamut, radishes, freshly ground pepper, sumac, cilantro, avocado

Taken from cooking.nytimes.com/recipes/1014779 (may not work)