After hiking a dramatic mountain peak or touring the bay in a kayak, the last thing you’ll feel like doing is spending time in a hot kitchen. Whip up this easy lunch or dinner appetizer in the time it takes your partner to find a perfectly chilled bottle of wine and pour two glasses.
Yield: 4 servings
In a small pan, heat oil on medium-low and add garlic. Sauté for 3 minutes, until garlic is just a light golden brown. Remove from heat.
In the bowl of a food processor fitted with a metal blade, add 1 1/2 cucumbers, basil, chives, lemon juice, and 1/4 cup cold water. Purée until smooth, about 1 minute. Add garlic, lemon juice, and yogurt and puree an additional 30 seconds to 1 minute. Adjust seasoning and chill for at least 6 hours. To serve, spoon soup into 4 individual bowls and garnish with remaining 1/2 cucumber, diced into small pieces.
