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.
Ingredients
- 1 ½ 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)
- ½ teaspoon sumac
- 2 tablespoons chopped cilantro or mint, plus additional leaves for garnish
- Dukkah for sprinkling (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
157 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 10 grams protein; 9 milligrams cholesterol; 144 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- Advance preparation: You can make this several hours before serving. It keeps well for a few days in the refrigerator.
Dining and Cooking