Chilled Cucumber Soup

It’s that time of year again.

The time of year when my mom calls and says, “It’s so hot.  Can you believe how hot it is?”

Why, yes, actually–yes, I can.  My mother has lived in Texas for sixty-something summers, and she is still amazed–shocked–every year when August rolls around.

If you’re feeling the heat like we are, why not make a huge batch of this chilled delight to have on hand for lunch or dinner?  Like chicken salad, it’s a great summer meal because it’s served cold.  Unlike chicken salad, though, this one’s raw, so there is not a single moment of cooking involved!  That’s right; no standing over a hot stove and no firing up your oven.

I hope you enjoy this crisp, refreshing summer meal as much as we do.

4 large cucumbers, peeled, seeded, and chopped
1.5 cups plain yogurt
2 Tbsp olive oil
1 tsp white wine vinegar
1 tsp lemon juice
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh dill, finely chopped
1 tsp chili powder, plus a few pinches extra for garnish
2 cloves of minced garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup crumbled goat’s cheese

1. Using a small mortar and pestle, grind garlic and salt into a paste.

2. In a food processor or blender, liquefy all ingredients, keeping aside a little chili powder and the goat’s cheese ; it may be necessary to blend in batches and then stir together in a large bowl.

3. Pour soup into four bowls, cover, and chill in the refrigerator for at least a couple of hours.

4. To serve, sprinkle goat’s cheese and chili powder onto the top of each bowl of soup.

Serves 4. Delicious with a side of homemade bread (I added fresh rosemary and garlic to the loaf and served it alongside the soup, drizzled with a little olive oil).

An easy, healthy, and cooling summer treat!

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