It’s hot.  Really really hot.  As I type this, the computer tells me that the temperature is 103 and we haven’t even hit our high for the day.  Obviously when it’s hot, the last thing you want to do is eat soup or cook.  But after accumulating several cucumbers in the past two boxes, I decided that soup might just be the answer.  Cold cucumber soup, that is.  I searched online and found a lot of recipes that called for this, that, and the other.  After seeing what the common components were, I decided to just go freestyle with what I had in the kitchen.  The results:

Cold and refreshing but spicy!  Perfect for a summer lunch.  The recipe I ended up creating for myself went a little like this –

1 1/2 lb cucumbers, peeled and chunked up so they’d fit in the food processor

1 c plain Greek yogurt

1/4 of a smaller onion

2 cloves garlic, papers removed

1 t dried mustard

2 t dried dill

1 t dried Italian seasoning

Salt and pepper

A couple squirts of sriracha

Combine all ingredients in a food processor and process for about 3 minutes or until smooth.  Adjust seasoning as necessary.  Chill the soup for at least 4 hours before eating – don’t skip this step!  The soup tasted really strongly of onions and garlic directly after it was processed, but later the flavors were more mild and blended.