Cold Yogurt Soup

1. 1

   Rinse barley with cold running water and drain.

2. 2

   Heat medium saucepan of water to boiling.

3. 3

   Add barley and simmer covered until tender, about 35 minutes.

4. 4

   Rinse with cold water and drain thoroughly.

5. 5

   Whisk yogurt and 2-1/4 cups water together in large bowl.

6. 6

   Stir in barley and chickpeas.

7. 7

   Season with salt and pepper.

8. 8

   Refrigerate covered 1-8 hours.

9. 9

   Stir in minced mint, then return to refrigerator for 30 minutes longer.

10. 10

    Serve cold, garnished with small mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.