As an Eastern Mediterranean cook, whole grains are a regular practice in my cooking, and barley is one of the stars in this group. According to the UN, barley is important to the global food supply. Cold soup is also greatly enjoyed during cool months, reminding me of my grandfather Antoine. He enjoyed 6 pm sharp dinners, always starting with a simple soup. During summer months, he added a few cubes of ice to make this soup even more divine.

Ingredients:

• 1 cup pearl barley, cooked (I use Bob’s Red Mill)
• 2 tablespoons chopped onion
• 1 small clove of mashed garlic
• 4 Persian cucumbers
• 2 teaspoons dried mint
• 4 cups plain yogurt (I use Trader Joe’s European plain yogurt)
• Salt to taste
• Sprinkle of Aleppo pepper (it can be replaced with cayenne)
• 2 cups of fresh cold water

Instructions:

1. Bring 2 quarts of water to a boil in a pot with 1 teaspoon of salt. Add one cup of rinsed barley, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 30 minutes. Drain off the cooking water, rinse, and set aside to cool.
2. In a large bowl, add yogurt and whisk it just enough to be more creamy. Add all ingredients, including the cooled barley. The last ingredient should be water; slowly mix in the water while stirring at all times. Taste for salt and add the Aleppo pepper if you desire some heat.
3. Chill and serve with or without ice cubes.