Cold Summer Soup

Name: Cold Summer Soup
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

13 ingredients

4 steps

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

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).
2

Put the bowl in a large pot of ice water to chill for 30 minutes.
3

In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate.
4

To serve, spoon the soup into bowls.