Barley Gazpacho Salad

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tomato_corn_and_barley_salad_2
1 cup pearl barley
1 ½ cup lower-sodium vegetable broth
1 ½ cup water
6 plum tomatoes, finely chopped
1 crushed clove of garlic
1 small yellow or orange pepper finely chopped
½ seedless cucumber, finely chopped
1 tablespoon extra-virgin olive oil
2 teaspoons sherry vinegar
½ teaspoon hot pepper sauce
½ teaspoon salt
1/8 teaspoon smoked paprika
1 avocado

In a 3-quart saucepan, combine barley, vegetable broth, and water. Bring mixture to a boil, cover and reduce heat to medium-low. Simmer 35 to 40 minutes or until barley is tender. Cool completely.

In a large bowl, combine tomatoes, garlic, pepper, cucumber, extra -virgin olive oil, sherry vinegar, hot pepper sauce, salt, and paprika. Add cooled barley, stirring until well mixed.

Top with thinly sliced avocado.

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