I've had this soup so many times in the last several weeks, I've lost count. It is good for breakfast, lunch, second lunch (if you're into that sort of thing) and dinner. And if you're in the same boat as me, and your husband keeps bringing home baskets of cucumbers from his garden, then this is the best way to eat them.
(Here's a throw back, I have mentioned this refreshing soup on the blog three years ago! Oh, that granite counter top, how I do not miss you.)
Here's what goes into my version of this summer soup, or what has been going into the Summer 2013 version: cucumbers (I peel and chop, leaving the seeds in), radishes (a whole bunch), garlic (2 or so cloves for a large half tub of yogurt), herbs (I like a mixture of dill, tarragon, and parsley, but basil can be nice on occasion too), thenadd plain yogurt (I don't mess around with low fat or fat-free stuff) and water until you get the right consistency, which is completely up to you. Season with salt and pepper, cool it in your fridge for at least an hour, and enjoy! There's no exact recipe here, so you can play around with proportions until they suit your taste buds.
First course at dinner.
Can also be enjoyed for breakfast; because when is it not a good time to eat yogurt? The answer is never. This stuff is good for you.