Cold Summer Soup

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

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