As cool as a...

cool and spicy cucumber soup

inspired by Molly

Soup Ingredients
2-3 large cucumbers, peeled and roughly chopped
1 large handful of fresh parsley chopped
2 Tbsp. fresh cilantro
2 tsp. white wine vinegar
24 oz. plain, whole milk yogurt
2 Tbsp. olive oil
1/8 to 1/4 cup water
2 Tbsp. freshly squeezed lemon juice
1 tsp. kosher salt, + more to taste
2 tsp. dried cumin
1 tsp. coriander
1/4 to 1/2 tsp. cayenne pepper to taste

1 to 1.5 cups peeled, seeded, and finely diced cucumber
1 cup fresh cherry or grape tomatoes halved or quartered
4 hard boiled eggs, peeled and diced
fresh chopped parsley and cilantro for garnish
kosher salt & freshly ground pepper

Blend all soup ingredients until well incorporated.  Taste and adjust seasonings as necessary.
Refrigerate the soup for at least one hour before serving.  The longer the better.  Stir briskly to reincorporate before serving.

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