Recipe courtesy of Tyler Florence

Cold Summer Soup

Name: Cold Summer Soup
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 50 min

Prep: 20 min
Inactive: 30 min

Yield: 4 servings

Nutrition Info

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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.