Along with most of the East Coast, our corner of New England is experiencing hot and humid days and nights. In other words, it’s THTC – too hot to cook. So when Washington Post and cookbook author Ellie Kreiger shared this recipe for a cold soup, I knew it was going to be the perfect antidote to heating up the kitchen.
The feta, herb choices (mint!) and yogurt definitely are reminiscent of a Greek salad. I chose to make this soup in the morning for our evening meal, which gave everything plenty of time of chill out and mingle.
Because I am a Washington Post subscriber, I’m able to gift the original article for the soup and recipe here.
Ingredients to have on hand include:
- buttermilk
- low fat Greek yogurt
- tomato
- English cucumber
- radishes
- scallion
- fresh dill
- fresh mint
- feta cheese
Four Nights A Week 
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