• Chilled Cucumber and Arugula Soup•

Serves 4 to 6 (6 to 8 cups)

• 4 cups chopped seedless cucumbers with skin plus 1 cup 1/4-inch diced cukes (about 2 1/4 pounds total)

• 1/2 cup thin strips (chiffonade) of arugula, plus 1/4 for garish

• 1/4 cup thinly sliced shallots

• 3 1/2 tablespoons fresh lemon juice

• 2 tablespoons thin strips (chiffonade) of fresh mint

• 1 tablespoon minced fresh garlic

• 1 1/2 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 2 to 3 tablespoons plain yogurt, stirred until smooth (optional)

Directions:

Step 1: Chill 4 shallow soup bowls.

Step 2: Combine the 4 cups cucumbers, 3 1/2 cups cold water, the 1/2 cup arugula, shallots, lemon juice, mint, garlic, salt and pepper in a blender or food processor. Pulse until almost pureed but still slightly chunky. You should still see small bits of cucumber in the soup.

Step 3: Stir in the 1 cup diced cucumbers. Use immediately or chill the soup for up to 3 hours. If necessary, whisk the soup again just before serving. Divide the soup among the chilled bowls and garnish each with about 1/2 tablespoon yogurt, if desired and 1 tablespoon arugula strips.

Ayurvedic Insight:

In warm weather, cucumbers make the perfect cooling and rehydrating food, particularly for pitta types. If you are cold vata, add hot water to enjoy this soup.