Name: PEARL BARLEY PORRIDGE (100 G IN FINISHED FORM) AND GAZPACHO (250 G)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Spanish
Ingredients: 50 g Pearl barley porridge; 70 g Red sweet pepper; ¼ Onion; 50 g Celery; 100 g A tomato; 50 ml Tomato juice; 50 g Cucumber; Fresh mint; Basil; Salt; 1 tsp Olive oil; 1 tsp Lemon juice

50 g Pearl barley porridge

70 g Red sweet pepper

¼ Onion

50 g Celery(stem)

100 g A tomato

50 ml Tomato juice(without additives)

50 g Cucumber

Fresh minttaste

Basil taste

Salttaste

1 tsp Olive oil

1 tsp Lemon juice

Boil pearl barley porridge until cooked. For the recipe, we need 100g of finished porridge. Refuel it with 1 tsp. olive / vegetable unrefined oil. Salt during cooking;

All vegetables (previously diced), mint with basil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. If necessary, add a little water. In hot weather, it can be served cold. If desired, you can warm the soup, bring to the first signs of boiling and turn it off.

Serve pearl barley soup.