On this 90-plus degree day, we turned to our cherished Moosewood Cookbook for a cool, refreshing, and light summer’s night dinner. Made early in the day, the soup had plenty of time to chill. It was also simple to pull together – add everything to a blender and blend.

Chilled Cucumber-Yogurt Soup

Recipe from Mollie Katzen’s Moosewood Cookbook

Ingredients

• 4 cups peeled, seeded, chopped cucumbers (this was about 2 1/2 good sized garden cukes for me)
• 2 cups yogurt (I used 2% Greek yogurt from my local Greek grocery)
• 1 clove garlic
• Several fresh mint leaves
• 1 TBSP honey
• 1 1/2-2 tsp salt
• 1/4 tsp dill weed

• Chopped chives or scallions for garnish

Method:

Puree everything together in the blender (save the scallions/chives for garnish). Serve very cold.