Potatoes, barley, and buttermilk are a trio that I find blissfully refreshing in the summer, served cold in a soup.

　　

Ingredients

6 servings

　　4 medium-large potatoes

　　2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans, thawed)

　　1/2 cups cooked barley (from 1/2 cup raw; see Basic Cooked Barley, page 101)

　　2 cups buttermilk

　　1/4 cup chopped fresh dill

　　Salt and freshly ground pepper to taste

　　

Step 1

Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.

　　

Step 2

Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.

　　

cold soups

Step 3

Mid- to late summer is our brief chance to grab what we can of sun, sand, and—soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.

　　

Step 4

To round out a meal of cold soup, add a substantial salad, a good bread, and if you’d like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!

　　

nutrition information

Step 5

Calories: 183

　　

Step 6

Total Fat: 0g

　　

Step 7

Protein: 6g

　　

Step 8

Carbohydrate: 38g

　　

Step 9

Cholesterol: 3mg

　　

Step 10

Sodium: 50mg

　　The Vegetarian 5-Ingredient Gourmet