Gazpacho with Barley

Soups | Spanish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Gazpacho with Barley

Ingredients

Spiced Tomato Juice - 1 qt
Pearl barley - 3 tablespoons
Canned Tomatoes (Pelati) - 1 can
Orange Bell Peppers - 3 pieces
Cucumbers - 5 pieces
Cilantro - 1 bunch
Scallions - 1 bunch
Mild Chili Spice - 1 piece
Avocado - 1 piece
Ocean salt - 1 tablespoon

Step by Step guide

Step 1

Cook the barley in lightly salted water until ready, drain the water, and let it cool.

Step 2

Wash and dry the cucumbers and peppers. Remove the seeds and stems from the peppers and chop finely. Peel the cucumbers, remove the seeds, and cut into small cubes. Wash all the herbs and chop finely. Peel the tomatoes and chop them. Finely chop the chili pepper.

Step 3

Place the prepared vegetables and herbs in a blender and blend until smooth. Then pour in the tomato juice, add salt, and blend again. Pour the resulting mixture into a pot, add the barley, stir, and place in the refrigerator for a couple of hours.