Gazpacho with Barley
Soups • Spanish
Description
Gazpacho with Barley
Ingredients
- Spiced Tomato Juice 0 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.
Step 4
Before serving, pour the gazpacho into bowls and garnish with slices of avocado on top.
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