Cold Potato-Barley Buttermilk Soup

1. 1

   Peel the potatoes and cut into approximately 4-inch dice.

2. 2

   Cover with water and bring to a simmer.

3. 3

   Cover and cook until the potatoes are about half done, about 10 minutes.

4. 4

   Add the green beans and cook until both are tender but not overdone, about 10 minutes longer.

5. 5

   Remove from the heat, but do not drain.

6. 6

   Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients.

7. 7

   Serve at room temperature, or cover and refrigerate until chilled, if desired.

8. 8

   Mid- to late summer is our brief chance to grab what we can of sun, sand, andsoup.

9. 9

   Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.

10. 10

    To round out a meal of cold soup, add a substantial salad, a good bread, and if youd like, some fresh corn on the cob.

11. 11

    These cool, flavorful elixirs whet the wilted appetite like nothing else can!

12. 12

    Calories: 183

13. 13

    Total Fat: 0g

14. 14

    Protein: 6g

15. 15

    Carbohydrate: 38g

16. 16

    Cholesterol: 3mg

17. 17

    Sodium: 50mg

* Per serving · 4 servings · Values may vary.

No additional tips available.