Chilled Cucumber & Bell Pepper Soup

When it’s too hot to turn on the stove, this cold soup is the answer. Everything goes in the blender, so the only heat involved is the one you’re escaping.

A base of yogurt, garlic, white vinegar, and olive oil gets blended with peppery watercress and a little bread, which thickens the soup to a silky, spoonable body.

Then you stir in the crunch: chopped cucumber, bell pepper, and minced scallion, left in pieces so the soup keeps some texture against its creamy base.

A few dashes of Tabasco bring a gentle warmth that plays against the cool yogurt.

Twenty minutes in the fridge lets it chill down and the flavors marry, and a scatter of croutons on top adds a welcome crisp contrast at serving.

It’s light, tangy, and bracingly fresh, the kind of starter that wakes up a summer table.

Kitchen Tips

• Peel and seed the cucumber first; the seeds carry water that can thin and dilute the soup.
• Use thick, full-fat yogurt for the creamiest body, or strain thinner yogurt before blending.
• Chill it thoroughly before serving, since a cold soup served lukewarm loses all its appeal.

Variations

• Stir in fresh dill, mint, or basil for a herby lift.
• Swap the watercress for arugula or spinach if it’s hard to find.
• Add the croutons only at the table so they stay crunchy.