Yogurt Soup With Spelt, Cucumbers and Watercress

• 1/2 cup spelt, farro or wheat berries, preferably soaked for an hour or more and drained (dont worry if you havent done this, although they make take longer to cook)
• 2 cups water
• Salt to taste
• 1 quart plain low-fat or whole-milk yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
• 2 ripe but firm tomatoes, cut in small dice
• 1 cup finely chopped seeded cucumber (no need to seed if using Persian or European cucumbers)
• 1 small bunch watercress, thick stems discarded, coarsely chopped
• 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
• 3/4 cup cold water (more as desired)
• 1/4 cup finely chopped dill, parsley, mint or cilantro
• 2 tablespoons snipped chives
• Freshly ground pepper to taste
• 3 or 4 radishes, thinly sliced, for garnish

1. Combine the spelt, water and salt to taste, and bring to a boil.
2. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay.
3. Remove from the heat, drain and set aside.
4. While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt.
5. Toss and place in a strainer set over the bowl.
6. Allow to drain for 30 minutes.
7. Rinse well, and drain on paper towels.
8. Combine all the ingredients except the radishes.
9. Season to taste with salt and pepper.
10. Chill for two hours or longer.
11. Serve, garnishing each bowl with the sliced radishes.

spelt, water, salt, lowfat, tomatoes, cucumber, garlic, freshly squeezed lemon juice, cold water, dill, chives, freshly ground pepper, radishes

Taken from cooking.nytimes.com/recipes/1013750 (may not work)