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!