Summer hasn’t officially arrived yet, but as surely as if it were the middle of July, the heat seems to have hunkered down for the season and is getting awfully comfortable. A staunch opponent to air conditioning, I usually resign myself to sundresses and cold compresses with relative ease, but forecasts that predict high temperatures in the mid- to upper eighties throughout the entire week have me feeling a bit suffocated. Even escaping the concrete jungle of the city in favor of a shady spot in the park did little to cool my core today.

What makes sweltering summer days worth it is, in my opinion, cold cucumber soup. There are few things as refreshing and, spoonful by spoonful, it seems to wash away heat-induced grumpiness and tension.

While I recently was of the opinion that it’s entirely possible to make a perfectly good cucumber soup without a recipe and with very few ingredients, tasting and adjusting along the way, I’m happy to say that I’m now reformed. This recipe has shown me the error in my ways. A nearly imperceptible hint of spice rounds out the flavor and heightens the cooling effects of the yogurt and cucumbers. 

Cold Cucumber Soup (adapted from Emeril Lagassi)

• 1 teaspoon fresh dill
• 1 teaspoon fresh mint
• 1 teaspoon fresh cilantro
• 1 large scallion
• 2 large cucumbers
• 2 cloves garlic
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon sriracha
• 3/4 teaspoon white wine or sushi vinegar
• 1/8 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1 cup plain yogurt
• 1 cup sour cream

1. Peel the cucumbers and cut them down the middle lengthwise. Use a spoon to scrape out the seeds. Coarsely chop the cucumber, dill, mint, cilantro and scallion and combine them in a bowl.

2. Chop the garlic and then crush with 1/2 teaspoon of the salt, using the edge of a knife or a mortar and pestle.

3. Add the remaining ingredients and mix well. Working in batches, purée until smooth. Add salt to taste. Garnish with fresh dill to serve.