Barley-Buttermilk Soup

A cold soup for hot weather. Once the barley is cooked, you need only about a minute to put it together. The herbs gain strength with time, so this is a fine soup to make a day or two before serving. In fact, it tastes best after two days, when the flavors have strengthened and merged.

I like the chewiness of the barley mixed with the creamy, tart buttermilk. Whole kernels of cooked wheat or cracked wheat would also taste good and could be used in place of the barley. Many cold soup