4 cucumbers, peeled and cut into medium dice
2 green onions, chopped
½ honeydew melon, peeled and cut into medium dice
1 Serrano chile, chopped fine
1 rib celery, chopped fine
½ cup rice wine vinegar
Leaves from two sprigs of fresh mint leaves, chopped
Leaves from ½ bunch fresh cilantro, chopped
Extra-virgin olive oil
2 tablespoons low-fat yogurt
1 tablespoon chopped fresh flat-leaf parsley
Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, drizzle of olive oil and salt in a large bowl. Chill for at least an hour.
In another bowl, combine the yogurt, a drizzle of olive oil, a squeeze of lemon, parsley and refrigerate.
To serve, spoon the soup into bowls and top with yogurt.
Chef Tyler Florence, Food Network