Cold Summer Soup

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


2 tablespoons low-fat yogurt

1 lemon

1 tablespoon chopped fresh flat-leaf parsley


  1. 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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