Most of the time spent making soups like this one and the preceding Asian-Style Cucumber Soup goes to chilling: refrigerate the cucumbers as their moisture is drawn out; refrigerate the stock, yogurt, or sour cream that is their base; and, if time allows, refrigerate the soup itself so you can serve it not cool but really cold. And remember, the lively flavor of these derives largely from a load of herbs—vary them to your heart’s content, but don’t leave them out.

　　

Ingredients

makes 4 servings

　　1 1/2 cups chicken stock, preferably chilled

　　2 medium cucumbers

　　Salt and freshly ground black pepper

　　1 1/2 cups yogurt, preferably whole milk

　　2 shallots, minced, or about 1/4 cup minced red onion or scallion

　　1 cup chopped watercress (optional)

　　1 cup roughly chopped fresh dill or mint

　　

Step 1

If the stock is not cold, throw it in the freezer while you prepare the cucumbers. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds. Slice them as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with 2 teaspoons salt and let sit, refrigerated, for about 20 minutes.

　　

Step 2

Add the stock, black pepper, yogurt, shallots, and watercress if you like and stir. Taste and adjust the seasoning, then chill or serve. Just before serving, garnish with the herb.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.