Cold summer cucumber and melon soup

Ingredients:

• 4 greenhouse cucumbers, peeled and cut into medium cubes
• 2 green onions, chopped
• Half a cantaloupe, peeled and cut into medium cubes
• 1 serrano pepper, finely chopped
• 1 stalk celery, finely chopped
• 0.5 tbsp. rice vinegar
• Leaves of 2 sprigs of mint, chopped
• Leaves from half a bunch of cilantro, chopped
• 2 tablespoons low-fat yogurt
• 1 lemon
• 1 tbsp. l. chopped parsley

Preparation:

1. In a large bowl, combine the cucumbers, green onions, melon, pepper, celery, vinegar, and herbs. Drizzle with olive oil and salt (the cucumbers will release a lot of water). Place the bowl in a large pan of ice water for 30 minutes to cool the vegetables. In another bowl, combine the yogurt, 15 ml of olive oil, a squeeze of lemon juice, and parsley. Refrigerate.
2. Ladle the chilled soup into bowls and serve.