Cold Summer Soup

Ingredients

• 1 rib celery chopped fine
• 1 Leaves from 1/2 bunch cilantro leaves fresh chopped
• 4  hothouse cucumbers peeled cut in medium dice
• 1 tablespoon flat-leaf parsley fresh chopped
• 2  green onions chopped
• 0.5  wedges honeydew melon peeled cut into medium dice
• 1  optional: lemon 
• 2 tablespoons yogurt low-fat
• 1 Leaves from 2 sprigs mint leaves fresh chopped
• 4 servings olive oil extra-virgin
• 0.5 cup rice wine vinegar 
• 4 servings salt 
• 1  serrano chile chopped fine

Equipment

• bowl
• pot

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).
2. 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.