When it's just too hot to think about cooking, this soup is a great option. It's also refreshing after class! Be sure the ingredients are well-chilled before you begin. This recipe was adapted from the book Radically Simple by Rozanne Gold.
Recipe and photo courtesy of Alicia Sokol of the blog Weekly Greens.
2 English cucumbers, unpeeled and cut into chunks
1-1/2 cups whole milk Greek yogurt
1/2 cup light coconut milk
2 scallions, thinly sliced (dark green parts separated from white and light green parts)
1-1/2 tsp cumin
Juice of 1 large lime
1/4 cup red pepper, finely diced