Cold Yogurt Soup

Directions

1. 1
   Rinse barley with cold running water and drain.
2. 2
   Heat medium saucepan of water to boiling.
3. 3
   Add barley and simmer covered until tender, about 35 minutes.
4. 4
   Rinse with cold water and drain thoroughly.
5. 5
   Whisk yogurt and 2-1/4 cups water together in large bowl.
6. 6
   Stir in barley and chickpeas.
7. 7
   Season with salt and pepper.
8. 8
   Refrigerate covered 1-8 hours.
9. 9
   Stir in minced mint, then return to refrigerator for 30 minutes longer.
10. 10
    Serve cold, garnished with small mint sprigs.