Ingredients

Three 13-ounce cans low-sodium spicy tomato juice
Two 14 1/2-ounce cans chopped tomatoes and juice
2 cups cooked pearl barley (see note)
1 cup 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 onion
1 tablespoon chopped canned jalapeno chilies
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.
Nutrition information per serving: 131 cal., 3 g pro., 24 g carbo., 5 g fiber, 2 g fat, 0 g chol., 372 mg sodium.

Directions

To cook pearl barley:

In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup 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. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to one week. Add cooked barley to soups, stews, casseroles and salads for extra fiber and flavor. For best results, bring cooked and chilled barley to room temperature before using.