It’s been another hot-hot-HOT summer in DC. I’ve been dealing with the heat in many ways: getting up before 5:00 a.m. to get my runs in before the sun comes up, jumping through the neighbors’ sprinklers, and eating plenty of chilled soup. The first chilled soup I ever had was a classic gazpacho – my mom and little brother make it best – and that’s still my favorite. But I’ve been on something of a Greek yogurt kick recently and this is a perfect, easy, light and refreshing supper to whip up when it’s so hot you can’t face the idea of turning on the stove. The “soup” is icy cold and minty, and the radishes add a fun crunch. It’s the second best way to cool off from the heat of a mid-Atlantic summer.
The best way to cool off? Well, duh… the neighbors’ sprinklers.
Chilled Cucumber-Yogurt Soup with Mint
1 unpeeled English cucumber, chopped roughly
1 1/2 teaspoons sea salt
juice of 1 lemon (or 2 limes)
2/3 cup packed mint leaves
2 cups Greek yogurt
1 teaspoon sugar
skim milk (optional), as needed
thinly sliced radishes and mint sprigs for garnish
- Add cucumbers to blender and pulse to begin chopping.
- Add lemon (or lime) juice, salt, mint leaves, yogurt and sugar to blender and blend until pureed and combined well. Thin with milk as necessary. When soup reaches desired consistency, taste for seasonings and adjust (adding more sugar or more salt) as you prefer.
- Chill soup 1 to 2 hours in refrigerator. Before serving, stir well. Garnish with thinly sliced radishes and mint sprigs.
Source: Adapted slightly from Love Soup