Cold Summer Soup (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 hothouse cucumbers, peeled and cut in medium dice |
2 green onions, chopped |
1/2 honeydew melon, peeled and cut into medium dice |
1 serrano chile, chopped fine |
1 rib celery, chopped fine |
1/2 cup rice wine vinegar |
leaves from 2 sprigs fresh mint leaves, chopped |
leaves from 1/2 bunch fresh cilantro leaves, chopped |
extra-virgin olive oil |
salt |
2 tablespoons low-fat yogurt |
1 lemon |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.
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