Thursday, May 14, 2009
Yogurt and mint: A natural combo
Armenians love the rich, tangy taste of creamy yogurt. Add some mint, and it’s out of this world!
Cold Yogurt Soup
Serves 4 to 6
1/2 cup barley**
1 ½ cups plain yogurt
1 tsp. kosher salt
3 cups very cold water
1 Tbsp. crushed mint
1. Cook barley according to package directions. Cool and set aside. **NOTE: Quick-cooking barley works well in this recipe.
2. In a mixing bowl, stir yogurt and salt until smooth.
3. Mix in the barley.
4. Add the cold water and mint; stir to combine.
5. Place in the refrigerator for an hour or two before serving.
6. To serve: stir the yogurt soup, ladle into bowls, add an ice cube, garnish with a fresh sprig of mint.