This version of the traditional summery gazpacho gets an extra layer of taste from some bold flavors of the Southwest, with the recipe's use of cilantro, jalapeno chilies and fresh avocado.
The base of the recipe is cooked pearl barley, which adds chewy texture and whole grains plus fiber to the refreshing cold soup. The other ingredients ensure the recipe ties in healthily with dietary guidelines recommending plenty of fruit, vegetables and whole grains.
This gazpacho is really simple to make. To save time, pearl barley can be prepared ahead, stored in an airtight container and refrigerated or frozen for up to a week. For best results, refrigerated or frozen cooked barley should be brought to room temperature before using. Pearl barley is readily available in most supermarkets, usually next to the dry beans, lentils and rice.
Cook's tips to help in preparation: To seed cucumber, cut in half and use a small measuring spoon to scrape out seeds. Your gazpacho may be prepared ahead and refrigerated — in fact, making it a couple of days before serving allows the flavors to blend better — but do not add avocado until serving time.
SOUTHWESTERN BARLEY GAZPACHO
Three 13-ounce cans low-sodium spicy tomato juice
Two 14 1/2-ounce cans chopped tomatoes and juice
2 cups cooked pearl barley (see note)
1 cup peeled, seeded and chopped cucumber
1 cup chopped red bell pepper
1/4 cup chopped cilantro or Italian parsley leaves
1/4 cup chopped green onion
1 tablespoon chopped canned jalapeno chilies
1/2 teaspoon seasoned salt
1/2 ripe avocado, peeled, seeded and sliced
In a large bowl, combine all ingredients except avocado. Cover and refrigerate to chill. When ready to serve, ladle into soup bowls and garnish with avocado slices.
Makes 8 servings.
Nutrition information per serving: 131 cal., 3 g pro., 24 g carbo., 5 g fiber, 2 g fat, 0 g chol., 372 mg sodium.
To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to one week. Add cooked barley to soups, stews, casseroles and salads for extra fiber and flavor. For best results, bring cooked and chilled barley to room temperature before using.
— Recipe developed for AP by the National Barley Foods Council.