Cucumber Yogurt Wheat Berry Soup Recipes

YOGURT OR BUTTERMILK SOUP WITH WHEAT BERRIES

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.

CUCUMBER, YOGURT & WHEAT BERRY SOUP

Steps:

• Boil the wheat berries until tender and chewy, about 30 minutes if presoaked, or 50 minutes if not. Drain and set aside to cool.
• Put the chopped cucumber into a strainer and sprinkle with salt. Let sit for 20 minutes to drain excess water.
• Drop the spinach into a pot of boiling water, cook for 1 minute until bright green and wilted. Run under cold water and squeeze out excess water. Chop and set aside.
• Chop the garlic with a generous pinch of salt, until it becomes a paste. Add the toasted cumin seeds and continue to chop. Transfer to a bowl and stir in the yogurt and 1 cup of water, until smooth. Stir in the wheat berries, cucumber, lemon juice, and mint.
• Let chill for at least 2 hours and stir in the spinach right before eating.

WHEAT BERRY SOUP

Steps:

• Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
• Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
• Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.

YOGURT SOUP WITH SPELT, CUCUMBERS AND WATERCRESS

Steps:

• Combine the spelt, water and salt to taste, and bring to a boil. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay. Remove from the heat, drain and set aside.
• While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well, and drain on paper towels.
• Combine all the ingredients except the radishes. Season to taste with salt and pepper. Chill for two hours or longer. Serve, garnishing each bowl with the sliced radishes.

YOGURT AND CUCUMBER SOUP

Steps:

• Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
• Refrigerate several hours or overnight.
• Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.