YOGURT OR BUTTERMILK SOUP WITH WHEAT BERRIES

Yogurt or Buttermilk Soup With Wheat Berries image

This is the kind of meal I could eat every day for lunch and never tire of. Cold summer soups welcome the addition of chewy whole grains. On a hot day in early summer, a soup like this one is both refreshing and substantial.

Provided by Martha Rose Shulman

Categories easy, soups and stews, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
1 cup finely diced celery
1 garlic clove, finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped chives (optional)
1 cup cooked spelt, kamut or farro
1 cup cherry tomatoes, quartered
Freshly ground pepper to taste (optional)
1/2 teaspoon sumac
2 tablespoons chopped cilantro or mint, plus additional leaves for garnish
Dukkah for sprinkling (optional)

Steps:

Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
Combine all of the ingredients. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with cilantro or mint leaves.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 13 grams