Yogurt Soup With Spelt, Cucumbers and Watercress

Name: Yogurt Soup With Spelt, Cucumbers and Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Yogurt Soup With Spelt, Cucumbers and Watercress falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!