Gazpacho with pearl barley
4 servings
60 minutes
Barley gazpacho is a bold interpretation of the classic Spanish cold soup born under the hot sun of Andalusia. This refreshing soup combines rich tomato flavor with the crunchy texture of fresh vegetables and a spicy hint of chili pepper. The addition of barley gives the dish an unusual density and makes it more filling, making this gazpacho perfect for a summer lunch or light dinner. Herbs, cilantro, and green onions enrich the taste with freshness, while avocado slices add creaminess. Chilled before serving, this soup refreshes and invigorates, revealing new facets of traditional Spanish cuisine. Barley gazpacho is a gastronomic adventure that combines southern warmth and rich textures in one bowl.
1
Boil the pearl barley in slightly salted water until cooked, drain the water, and cool.
- Pearl barley: 3 tablespoons
- Sea salt: 1 tablespoon
2
Wash and dry the cucumbers and peppers. Remove the seeds and stem from the pepper, and chop finely. Peel the cucumbers, remove the seeds, and cut into small cubes. Wash all the greens and chop finely. Peel the tomatoes and chop them. Finely chop the chili pepper.
- Fresh red bell pepper: 3 pieces
- Cucumbers: 5 piece
- Cilantro: 1 bunch
- Spring onion: 1 bunch
- Tomatoes in their own juice: 1 jar
- Chili pepper: 1 piece
3
Place the prepared vegetables and greens 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 pearl barley, mix, and place in the refrigerator for a couple of hours.
- Tomato juice: 1 l
- Pearl barley: 3 tablespoons
- Sea salt: 1 tablespoon
4
Before serving, pour the gazpacho into bowls and garnish with slices of avocado on top.
- Avocado: 1 piece
