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posted: 6/25/2013 6:00 AM

Cold Summer Soup

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  • Green Gazpacho, left, and Cold Summer Soup start with similar ingredients and make for refreshing eats on hot summer days.

       Green Gazpacho, left, and Cold Summer Soup start with similar ingredients and make for refreshing eats on hot summer days.
    Mark Welsh | Staff Photographer

 

4 cucumbers, peeled and cut into medium dice

2 green onions, chopped

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honeydew melon, peeled and cut into medium dice

1 Serrano chile, chopped fine

1 rib celery, chopped fine

cup rice wine vinegar

Leaves from two sprigs of fresh mint leaves, chopped

Leaves from bunch fresh cilantro, chopped

Extra-virgin olive oil

Salt

2 tablespoons low-fat yogurt

1 lemon

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.

Serves four.

Chef Tyler Florence, Food Network

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