Chilled Cucumber-Mint Soup with Yogurt

Everything about this dish is summery and fresh—including the cook, who hasn't had to hover over a steamy stovetop to achieve this surprisingly intense blend of flavors. A shareholder recipe-tester says the sour cream gives this soup lovely richness and suggests using a little finely chopped fresh dill for a pretty garnish. (adapted from The New Moosewood Cookbook).

Ingredients

3-4 cucumbers, peeled, seeded, and chopped (about 4 cups)

1 to 2 cups water

2 cups plain yogurt

1 clove garlic, peeled and smashed

several fresh mint leaves

2 tablespoons fresh dill or 1 teaspoon dried dill

1 tablespoon honey

1 to 2 teaspoons salt

2 scallions, finely chopped (about 1/3 cup)

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.