Cold soups are the perfect light meal when the mercury rises. Pair them with bread or crackers and a salad or use them as a starter followed by a piece of grilled chicken or fish. Simple and quick to prepare, the only trick is to refrigerate them long enough so that they're icy cold.

Try this refreshing cucumber soup on a hot summer day:

Yield: About 6 servings

Tools: Food processor or blender

Preparation time: 15 minutes

Chilling time: 1-1/2 to 2 hours. Do not freeze.

Ingredients and directions:

2 English cucumbers, unpeeled, seeded, and coarsely chopped

6 scallions, white part only, thinly sliced

3 cups buttermilk

1 cup plain yogurt

Juice of 1 lemon

1 plump clove garlic, finely minced or pressed

1-1/2 tablespoons fresh dill or mint, minced

Salt to taste, about 1/2 teaspoon

1/4 teaspoon white pepper

1. In a food processor or blender, combine the cucumbers and scallions and puree until smooth.

2. Add the buttermilk, yogurt, lemon juice, garlic, dill, salt, and pepper to the food processor or blender. Pulse until thoroughly mixed.

3. Chill thoroughly. Garnish with extra dill.

Tip: To remove the seeds from a cucumber easily, slice the cucumber in half width-wise, and then in half length-wise. Scoop the seeds out with the metal handle of a vegetable peeler, a small melon baler, or a teaspoon.