Cool off with this easy chilled cucumber soup recipe

Cucumbers, tangy yogurt, a little garlic, a touch of bright vinegar and seasoning to taste — that’s all it takes to put together this mild and refreshing soup, ready in about 20 minutes and perfect for Meatless Monday. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving, and you’re good to go.

CHILLED CUCUMBER SOUP

Total time: About 20 minutes, plus chilling time | Serves 4 to 6
Note: From former Test Kitchen director Donna Deane.

2 European cucumbers (about 1 pound each), cut into 2-inch chunks

2 cups plain yogurt

1 clove garlic, finely minced

1 teaspoon white wine vinegar

3/4 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons slivered radish (1 to 2 radishes), reserved in ice water

Maldon sea salt

4 small basil leaves, cut into julienne strips

1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

2. Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.

3. Cover and refrigerate several hours or overnight until well chilled.

4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

Each of 6 servings: 76 calories; 5 grams protein; 12 grams carbohydrates; 1 gram fiber; 1 gram fat; 1 gram saturated fat; 5 mg. cholesterol; 351 mg. sodium.

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