Chilled Tzatziki Soup (Cucumber and Yogurt)

Maybe it’s because I am from a hot climate, but I love a good cold soup, and I think in general they get overlooked. Though what could be more refreshing on a steamy summer day? Most people think only of vichyssoise or gazpacho. But there is so much more. The classic potato-leek vichyssoise is one of my favorite things ever  – I make it for myself all the time in summer – but I also do a crookneck squash version, one with fennel, even a lady pea and buttermilk. Spanish salmorejo or white gazpacho are great twists too.  Cold cucumber soup is another classic, and there are a lot of ways to make it, but here I use the flavors of a classic tzatziki dip for an incredibly refreshing and vibrant soup that could not be simpler to throw together – cool cucumbers with a little hint of garlic and tang from vinegar all pulled together with grassy fresh dill and a whisper of sweet garden mint in a creamy yogurt base, all whirred up in a blender and chilled. Just that and you are good to go, but a little topping of slivers of cucumber adds an extra touch. The beautiful jewel green color makes for a stunning dinner party starter, but this works equally well in a thermos for a picnic sipped form cups.

I use seedless, often called English cucumbers for this for ease – no seeds and the peel is very tender. These are the long ones that usually come wrapped in plastic. If you use regular cucumbers I would use three (for about 2 pounds total after seeding). Peel two of them, then cut them in half and use a spoon to scoop out the seedy middle. This soup has few ingredients, so go for the good stuff like whole, full fat Greek yogurt (not low fat) and a nice fruity olive oil.