JC's Cold Yogurt-Cucumber Soup

This is a good soup to make in the summer—it is fragrant and spicy, and the fresh mint complements it well. There is no cooking involved and assembly is quick and easy; the hardest part of the job is peeling and dicing the cucumber. Use the best yogurt you can find for this recipe. If you want to make the soup richer, replace some of the yogurt with sour cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the cucumber, cut it lengthwise in half, and remove the seeds. Cut the flesh into long strips and then into ¼-inch dice (you should have about 2½ cups).

Step 2

Put the yogurt in a serving bowl, add the cold water, and mix with a whisk until well combined.

Step 3

Add the olive oil, vinegar, Sriracha, salt, and garlic and mix well with the whisk. Stir in the cucumber and mint. If desired, sprinkle a dash of olive oil on top.

Step 4

Serve.