Refreshing Cold Soup Is Perfect as a Starter for Summertime Dinner

Thickened with barley flakes, this Cold Cucumber Soup is both hearty and refreshing for hot summer months.

For a simple, refreshing dinner serve a salad, bread, Cold Cucumber Soup, Lime Sherbet With Mint and a beverage.

COLD CUCUMBER SOUP

2 cups water

2/3 cup barley flakes or oats

2 large cucumbers, peeled and sliced

1 small clove garlic

2 tablespoons minced fresh chives

1 quart buttermilk

2 teaspoons honey

2 tablespoons lemon juice

1/2 cup plain yogurt

Paprika

Minced green onion, white part only

Salt, pepper

Bring 2 cups water to boil. Sprinkle barley flakes into water and allow to return to boil. Cover, reduce heat and simmer until water is absorbed, about 20 minutes. Combine cucumbers, garlic, chives, buttermilk, honey, lemon juice and cooked barley in blender or food processor. Puree. Stir in yogurt. Refrigerate at least 3 hours. Serve soup sprinkled with paprika, green onion and salt and pepper to taste. Makes 6 to 8 servings.

Serve this sherbet with seedless grapes and melon for a refreshing treat.

LIME SHERBET WITH MINT

1 cup fresh lime juice

1 1/4 cups fine sugar

1 tablespoon minced fresh mint

4 cups milk

Stir together lime juice, sugar, mint and milk in large mixing bowl. Pour mixture into 3 ice cube trays without separators. Freeze solid. Makes 3 pints.