It’s refreshing, it’s delicious, and it stretches the definition of soup quite a bit! This Summer Soup is a cooling mixture of cucumbers, melons, and celery with a little pleasant warmth from the chiles. This emerald salad has a lovely accent of bright lemon yogurt to add extra tang and creaminess. The Summer Soup might be a little more chunky than other soups, but wow, it sure does impress!
Ingredients
- 4 hot house cucumbers, peeled and cut into a medium dice
- 2 green onions, chopped
- 1/2 honeydew melon, peeled and cut into a medium dice
- 1 serrano chile, finely chopped
- 1 rib celery, finely chopped
- 1/2 cup rice wine vinegar
- leaves from 2 sprigs fresh mint, chopped
- leaves from 1/2 bunch fresh cilantro, chopped
- extra-virgin olive oil, to taste
- salt, to taste
- 2 tablespoons low-fat yogurt
- juice of 1 lemon
- 1 tablespoon fresh flat-leaf parsley, chopped
Directions
Step 1 –In a large bowl, combine the cucumbers, the green onions, the melon, the serrano chile, the celery, the vinegar, the mint, the cilantro, the olive oil, and the salt.
Step 2 –Put the bowl in a large pot of ice water to chill for 30 minutes.
Step 3 –In another bowl, combine the yogurt, the olive oil, the lemon juice, and the parsley.
Step 4 –Refrigerate the yogurt mixture until ready to serve.
Step 5 –Spoon the soup into bowls and top with the yogurt mixture or mix the yogurt into the soup.
Step 6 –Serve.
