Chilled cucumber mint soup. A cool, refreshing soup for a hot summer night


  • 1 English cucumber, peeled, seeded, and finely diced (about 1 3/4 cups)
  • 1 teaspoon salt, divided
  • 1 small garlic clove
  • 1/8 teaspoon freshly ground pepper
  • 2 cups plain low-fat yogurt
  • 1/4 cup finely chopped fresh mint
  • Fresh whole chives
  • Extra-virgin olive oil


Combine cucumber and 1/2 teaspoon salt. Let stand 15 minutes; do not drain.
Combine garlic with remaining 1/2 teaspoon salt. Stir garlic mixture and pepper into yogurt.
Add cucumber and its liquid to yogurt mixture. Puree in a blender (or with a hand blender) until smooth.
Garnish with chives and drizzle with olive oil.