After our record-breaking 35 inches of rain during the first six months of the year, we've had next to no rain in July, and is it hot out there. We've both just come in from all the yardwork we could stand. The cistern being above-ground, it's at Gulf-of-Mexico temperatures, which is to say high 80's, so the water out of the hoses and faucets is not much cooler than I am. I took the almost unheard-of step of putting ice cubes in my water glass.
Luckily there's just the thing in the frig: leftover chilled cucumber-and-yogurt soup.
4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper
Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.
Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.