Cold Summer Soup

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

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.
3. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate.
4. To serve, spoon the soup into bowls.

hothouse cucumbers, green onions, honeydew melon, serrano chile, celery, rice wine vinegar, mint, cilantro, extravirgin olive oil, salt, lowfat yogurt, lemon, parsley

Taken from www.foodnetwork.com/recipes/tyler-florence/cold-summer-soup-recipe.html (may not work)