Cold Summer Soup

Total Time:
50 min
Prep:
20 min
Inactive:
30 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 hothouse cucumbers, peeled and cut in medium dice
  • 2 green onions, chopped
  • 1/2 honeydew melon, peeled and cut into medium dice
  • 1 serrano chile, chopped fine
  • 1 rib celery, chopped fine
  • 1/2 cup rice wine vinegar
  • Leaves from 2 sprigs fresh mint leaves, chopped
  • Leaves from 1/2 bunch fresh cilantro leaves, chopped
  • Extra-virgin olive oil
  • Salt
  • 2 tablespoons low-fat yogurt
  • 1 lemon
  • 1 tablespoon chopped fresh flat-leaf parsley
Directions

Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.

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