Southwestern Barley Gazpacho

INGREDIENTS:


3 13-Ounce cans low-sodium spicy tomato juice.
(or 4 11.5-ounce V8 add a few drops tabasco sauce)
2 14 1/2-ounce cans chopped tomatoes and juice
2 cups cooked pearl barley (sea note)
1 cup of peeled, seeded and chopped cucumber
1 cup chopped red bell pepper
1/4 cup chopped cilantro or Italian parsley leaves
1/4 cup chopped green onions
1 tablespoon chopped canned canned jalapelnos
1/2 teaspoon seasoned salt
1/2 ripe avocado, peeled, seeded and sliced

In a large bowl, combine all ingredients except avocado. Cover and refrigerate to chill. When ready to serve, ladle into soup bowls and garnish with avocado slices.

Makes 8 servings.

Note: To cook pearl barley in medium sauce pan with lid, bring 3 cups of water to a boil, add one cup of pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups.