Just when I thought fall had finally arrived this past weekend, we’re back for a few more summertime days. But for that brief moment of cool temps and rain I made a Kale White Bean + Sausage soup, I think it’s one of my favorite soups and could eat it at least once a week during colder months. But here I am in shorts and flip flops again so it’s summer soup today.

I’ve mentioned before how we’re kinda drowning in cucumbers from the garden. We’ve pickled quite a bit and honestly I don’t think I could handle one more cucumber salad right now, so I tried out this recipe for a cold cucumber melon soup. It’s very light tasting with a few simple ingredients, but to me it tastes more like a fruit smoothie. I think I would tweak the cucumber/melon ratio so that it had more cucumber than melon, maybe a bit of garlic would work as well, and I wouldn’t worry about straining it. Also the recipe says to chill for 2-6 hours which you will want to do, it has a pretty thin consistency right out of the blender and will thicken up as it refrigerates. I think by next week we should be officially into some fall weather, I think, maybe, it’s been exceptionally warm and dry this year due to El Nino so we don’t really know what to expect. Until then, enjoy!

Cucumber Melon Soup

1 English cucumber
2 cups honeydew pieces (from about 1/4 medium melon)
8 ounces plain non-fat yogurt
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
Garnish: mint leaves or lime zest

Cut cucumber into 1-inch pieces. In a bowl combine cucumber and honeydew pieces, yogurt, mint leaves, and lime juice.

In a blender purée mixture in batches 30 seconds, pouring mixture as puréed through a sieve into a bowl, and season soup with salt and pepper. Chill soup, covered, at least 2 hours and up to 6.

Serve soup garnished with mint or lime zest.

Adapted from Epicurious