It's hot. Too hot. And way too hot to turn on the oven. This week, we'll give you tasty dishes that don't require any additional heat. Today's recipe comes from foodandwine.com.
1/2 large hothouse cucumber, peeled, seeded and cut into 1/4-inch dice
8 small radishes, thinly sliced
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
1 garlic clove, minced
3 tablespoons chopped mint
3 tablespoons chopped dill
2 cups cold plain yogurt
1 cup cold low-fat milk
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.