Yogurt Soup With Spelt, Cucumbers and Watercress

Name: Yogurt Soup With Spelt, Cucumbers and Watercress
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 1/2 cup spelt, farro or wheat berries, preferably soaked for an hour or more and drained (don’t worry if you haven’t done this, although they make take longer to cook); 2 cups water; Salt to taste; 1 quart plain low-fat or whole-milk yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two; 2 ripe but firm tomatoes, cut in small dice; 1 cup finely chopped seeded cucumber (no need to seed if using Persian or European cucumbers); 1 small bunch watercress, thick stems discarded, coarsely chopped; 1 to 2 garlic cloves to taste, finely minced or puréed with a little salt in a mortar and pestle; 2 tablespoons freshly squeezed lemon juice; 3/4 cup cold water (more as desired); 1/4 cup finely chopped dill, parsley, mint or cilantro; 2 tablespoons snipped chives; Freshly ground pepper to taste; 3 or 4 radishes, thinly sliced, for garnish

By Martha Rose Shulman

Updated Oct. 16, 2023

Yogurt Soup With Spelt, Cucumbers and Watercress — Andrew Scrivani for The New York Times

Total Time: 1 hour
Cook Time: 50 minutes to an hour
Rating: 4(12)
Comments: Read comments

Chilled soups are terrific in sweltering summer heat. This yogurt soup in particular has nice body and crunch, from the substantial whole grains (spelt, farro or wheat berries) and finely chopped cucumbers. The addition of watercress, diced tomatoes, herbs, garlic and lemon juice means that every spoonful ferries with it a mix of flavors and textures. Use good quality plain yogurt here (preferably whole-milk yogurt, though low-fat is fine), and you will be rewarded with an authentically tangy, creamy soup that manages to be filling and refreshing.

Featured in: Chilled Summer Soups

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Ingredients

Yield:6 servings

½cup spelt, farro or wheat berries, preferably soaked for an hour or more and drained (don’t worry if you haven’t done this, although they make take longer to cook)
2cups water
Salt to taste
1quart plain low-fat or whole-milk yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2ripe but firm tomatoes, cut in small dice
1cup finely chopped seeded cucumber (no need to seed if using Persian or European cucumbers)
1small bunch watercress, thick stems discarded, coarsely chopped
1 to 2garlic cloves to taste, finely minced or puréed with a little salt in a mortar and pestle
2tablespoons freshly squeezed lemon juice
¾cup cold water (more as desired)
¼cup finely chopped dill, parsley, mint or cilantro
2tablespoons snipped chives
Freshly ground pepper to taste
3 or 4radishes, thinly sliced, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Combine the spelt, water and salt to taste, and bring to a boil. Reduce the heat, and simmer about 50 minutes to an hour until tender and some of the kernels have begun to splay. Remove from the heat, drain and set aside.
Step 2
While the spelt is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well, and drain on paper towels.
Step 3
Combine all the ingredients except the radishes. Season to taste with salt and pepper. Chill for two hours or longer. Serve, garnishing each bowl with the sliced radishes.

Tip

Advance preparation: You can make this several hours to a day before serving. It will keep for three or four days in the refrigerator.

Ratings

4 out of 5

12 user ratings

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Comments

Becky7 years ago

I adore this soup, which reminds me a bit of a cold sour cream-based Hungarian soup my grandmother made. I've made this several ways: arugula works fine in place of watercress and the tomatoes can be left out without ruining the soup. I've always used yogurt, farro, and dill for the ingredients with multiple options.

I add a fair amount of vinegar to mine in part because that makes it more similar to my grandmother's soup.

SKF4 years ago

Also works beautifully with freekah!

jennifer4 years ago

For sweltering nights. Used homemade yogurt and what I had on hand: a handful of cherry tomatoes, arugula, mint, garlic, scallions, some broccoli I nuked for a few minutes and chopped, TJs 10 minute farro, a can of garbanzos to make it heartier for my hungry husband. Also: preserved lemon & dried cherries =more flavor depth, and sub water with ice to cool things down quickly. A flexible recipe that works with what's available, and refreshing when you can't fathom eating hot food.

Becky7 years ago

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