Cold Cucumber Soup

It's the only thing I could bear to make in 90 degree heat with no air-conditioning!

Ingredients:
2 large seedless cucumbers, peeled and diced
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
3 cups plain yogurt
1 tablespoon red pepper flakes
1 tablespoon salt
2 tablespoons olive oil
One handful of fresh basil leaves, roughly chopped

Directions:
1) Heat the olive oil in a pan, then sautee the onion and garlic until soft and translucent, about 10 minutes

2) Combine the diced cucumber, onion, garlic, yogurt, red pepper flakes and salt either in a large bowl and puree with an immersion blender until smooth. Or, puree in a blender, in batches.

3) Chill, then enjoy!

Ingredients ready to be blended

And, the finished product can be seen up at the top.

This one's easy! If you feel so bold as to abandon the recipe and eyeball the ingredients, or add them to taste, you might win in the end-- my measurements are pret-ty approximate! Before you blend, it might seem like not enough liquid to become a soup, but the cucumbers release a lot of water when they are pureed. I was also very generous with the red pepper flakes, and the soup had quite a bite. If you don't like spicy, dial the pepper back. Lastly, as far as yogurt, something a little tangy is good-- I used a fat-free greek yogurt that wasn't too thick. It'd be crazy good with something a little more fatty, though!