Summer Soup: Chilled Yogurt and Barley

This yogurt and barley soup recipe is served crispy chilled during the summer. Delicious and light with the refreshing scent of mint, this soup is a favourite comfort food among many.

Instructions:

1. In a pressure cooker, heat the butter and saute the onion until wilted. Add barley and stock.
2. Secure the lid and bring the pot to pressure. Lower heat and cook for 15 minutes on high pressure.
3. Release pressure using the natural release method. Remove the lid and allow to cool.
4. Transfer to a container and chill in the fridge. Stir in the yogurt and 1 1/2 tbsp mint. Season with salt and pepper, to taste.
5. Garnish with the rest of the mint and serve cold.