Yogurt or Buttermilk Soup With Toasted Barley

• 13 cup pearl barley
• About 2 cups water
• Salt to taste
• 1 cup finely diced cucumber
• 1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
• 2 ripe but firm tomatoes, cut in small dice
• 1 stalk celery, cut in small dice
• 1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons snipped chives
• 2 teaspoons cumin seeds, lightly toasted and ground
• Freshly ground pepper to taste (optional)
• 2 tablespoons slivered fresh mint leaves

1. Heat a heavy, medium-size saucepan over medium-high heat, and add the barley.
2. Stir or shake in the pan until it begins to smell toasty, about five minutes.
3. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil.
4. Reduce the heat, and simmer until tender, about 45 minutes.
5. Remove from the heat, drain and set aside.
6. While the barley is cooking, place the cucumber in a bowl and sprinkle with salt.
7. Toss and place in a strainer set over the bowl.
8. Allow to drain for 30 minutes.
9. Rinse well and drain on paper towels.
10. Combine all the ingredients except the mint.
11. Season to taste with salt and pepper.
12. Chill for one hour or longer.
13. Serve, garnishing each bowl with the mint.

pearl barley, water, salt, cucumber, lowfat yogurt, tomatoes, celery, garlic, freshly squeezed lemon juice, chives, cumin seeds, freshly ground pepper, mint

Taken from cooking.nytimes.com/recipes/1012722 (may not work)