By Megan WinfreyHey ya'll!

It's been so incredibly hot and muggy lately! Seriously, yuck. That's why I decided to make the most refreshing thing I could think of using last week's CSA veggies - chilled cucumber soup. Super fast and easy, this recipe is sure to become a favorite. And it's a great way, besides pickling, to utilize these gorgeous, fresh cucumbers!

Chilled Cucumber Herb Soup

2 large or 3 small cucumbers, peeled, seeded, and roughly chopped

1/2 cup fresh basil leaves

1/2 cup fresh mint leaves

1 cup plain Greek yogurt

1 cup water

1/4 cup chopped green onion

Juice of half a lemon

3 dashes Tabasco (or other hot sauce)

Salt

In blender, puree yogurt, water, mint, basil, and green onions. Add cucumbers and puree, leaving it chunky.

Transfer to a bowl and stir in lemon juice and hot sauce. Salt to taste.

Refrigerate for a few hours. Best served the same day.

Serve cold and garnish with mint or basil leaves and sliced cucumbers.