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Cold Cucumber Yogurt Soup

The classic combination of raw cucumber, yogurt, lemon, and mint is spa-like in its refreshing qualities, and perfect for the hottest summer days. Serve with lemon-mint ice cubes as a cooling garnish. The ice cubes should be made at least five hours, and up to four days, before serving. From: Saveur SERVES 4

FOR THE ICE CUBES:
3 tbsp. mint leaves, cut into chiffonade
1 tbsp. lemon juice
1/8 tsp. salt
FOR THE SOUP:
3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)
1¼ cup plain Greek-style strained yogurt
¼ cup lemon juice
¼ cup mint leaves
2 tbsp. chives, roughly chopped
2 tbsp. extra virgin olive oil
¼ tsp. salt

1. Make the ice cubes: Divide the mint, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze.

2. Make the soup: In a blender, combine the cucumber, yogurt, lemon juice, mint, chives, olive oil, and salt. Blend until completely smooth. Adjust seasonings if necessary. Portion soup into individual bowls and top each with a lemon-mint ice cube.