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.
- 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.
- ½ cup wheat berries, preferably soaked overnight
- 1½ cups chopped, peeled and seeded cucumber
- 1 bunch spinach leaves, washed
- Salt, to taste
- 1 to 2 cloves of garlic, peeled
- 1 teaspoon toasted cumin seeds
- 3 cups Greek yogurt
- Juice from ½ a lemon
- Chopped fresh mint
Ann's Tips and Tricks
If you can’t easily find wheat berries, use either pearl couscous or barley as a substitute, cooked as per packet.
When it’s hot, and i’m looking for a no-cooking situation, I just soak 1/2 cup farro, and pour boiling water from my tea kettle over the baby spinach to wilt it.