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Cucumber Granita
15 minutes
Servings: 4 Prep time: 20 minutes
Cucumber, Yogurt & Wheat Berry Soup
This Cucumber, Yogurt & Wheat Berry Soup turned me from a chilled soup skeptic into a fan. I find it’s light, creamy texture combined with chewy wheat berries irresistible. And that little bite of lemon and mint? Delicious.
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Preparation
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1. Boil the wheat berries until tender and chewy, about 30 minutes if presoaked, or 50 minutes if not. Drain and set aside to cool.
2. Put the chopped cucumber into a strainer and sprinkle with salt. Let sit for 20 minutes to drain excess water.
3. 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.
4. 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.
5. Let chill for at least 2 hours and stir in the spinach right before eating.
Ann’s Tips and Tricks
If you can’t easily find wheat berries, use pearl cous cous or barley as a substitute, cooked as per packet.
