Barley Gazpacho Salad

Name: Barley Gazpacho Salad
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 1 c. pearl barley; 1 1/2 c. lower-sodium vegetable broth; 1 1/2 c. water; 6 plum tomatoes; 1 clove garlic; 1 tomato; 1 small yellow or orange pepper; 1/2 English cucumber; 1 tbsp. extra virgin olive oil; 2 tsp. sherry vinegar; 1/2 tsp. Hot pepper sauce; 1/2 tsp. salt; tsp. smoked paprika; 1 avocado; 2 tbsp. slivered almonds

Published: May 7, 2010

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Yields:

Cook Time:

35 mins

Total Time:

1 hr

Cal/Serv:

175

This gazpacho salad has a lot going on! Barley, plum tomatoes, peppers, and cucumbers form a delicious base, topped off with some healthy avocado and almonds.

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Ingredients

1 cup pearl barley
1 1/2 cups lower-sodium vegetable broth
1 1/2 cups water
6 plum tomatoes
1 clove garlic
1 tomato
1 small yellow or orange pepper
1/2 English cucumber
1 Tbsp. extra virgin olive oil
2 tsp. sherry vinegar
1/2 tsp. Hot pepper sauce
1/2 tsp. salt
tsp. smoked paprika
1 avocado
2 Tbsp. slivered almonds

Directions

1. Step 1In 3-quart saucepan, combine pearl barley, lower-sodium vegetable broth, and water. Heat to boil on high; cover and reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is tender. Cool completely.
2. Step 2Meanwhile, in large bowl, combine plum tomatoes, garlic, yellow or orange pepper, cucumber, extra virgin olive oil, sherry vinegar, hot pepper sauce, salt, and smoked paprika. Add cooled barley, stirring until well mixed.
3. Step 3Divide among 4 plates. Top with avocado and slivered almonds.