Cold Armenian Yogurt-Barley Soup by Sy

Armenian cuisine is known for its wide variety of soups, and cold yogurt-based soups are popular during the hot summer months in Armenia.

This is vegetarian and gluten free recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Cold Armenian Yogurt-Barley Soup by Sy

Cooking Method: Boiling Cuisine: Armenian Courses: Armenian Cuisine, Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 40 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 1 cup Barley
• 4 cup Water
• 1 cup Greek yogurt
• 1 small Cucumber
• 2 tablespoon Mint leaves
• 1 clove Garlic
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 2 tablespoon Olive oil

Instructions

1. Cook the barley in water until tender.
2. Drain the barley and let it cool.
3. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, chopped mint leaves, lemon juice, and salt.
4. Add the cooked barley to the yogurt mixture and stir well.
5. Refrigerate the soup for at least an hour.
6. Serve the cold soup in bowls and drizzle with olive oil.
7. Garnish with additional mint leaves if desired.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 25g9%

Sugars 10g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.