Looking for a light and refreshing dish that's perfect for hot summer days? Look no further than this Spanish-style gazpacho with barley and vegetables. Packed with fresh, healthy ingredients, this dish is easy to make and sure to impress.
Ingredients:
- 1 cup of pearl barley
- 2 large tomatoes, roughly chopped
- 1 large cucumber, peeled and roughly chopped
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 small red onion, roughly chopped
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of sherry vinegar
- 4 cups of vegetable broth
- Salt and pepper to taste
Instructions:
- In a medium saucepan, bring 2 cups of water to a boil. Add the barley and reduce heat to a simmer. Cook for 25-30 minutes or until the barley is tender.
- While the barley is cooking, prepare the vegetables. Add the chopped tomatoes, cucumber, bell peppers, red onion, and garlic to a large bowl or food processor. Use a food processor to blend the vegetables into a smooth puree.
- Add the olive oil, sherry vinegar, and vegetable broth to the pureed vegetables. Mix well.
- Once the barley is cooked, drain any excess water and add it to the vegetable mixture. Stir to combine.
- Season with salt and pepper to taste. Chill the gazpacho for at least 2 hours or until cold.
- When ready to serve, divide the gazpacho into bowls and garnish with fresh herbs or chopped vegetables if desired.
