On a sultry summer day, cool off with a light, refreshing blend of cucumbers and yogurt.

Tangy yogurt goes well with cucumbers, and many dishes popular around the eastern Mediterranean include this combination. In some regions, rose water and raisins are added for a sweet touch. In others, savory preparations with garlic, onions, and herbs are common. Depending on the country, herbs and spices to enhance the cool soup can include mint, dill, parsley, chives, cardamom, cinnamon or fennel. Cucumbers, water and ice, or milk can all be used to dilute the yogurt to the consistency of broth. In hot weather, who can contest the brilliance of a no-cook chilled soup?

Cucumbers originated in India more than 3,000 years ago, and arrived in Europe during Greek and Roman times. Later, Charlemagne grew cucumbers in Europe. Today, Iran is second in the world’s cucumber production, and Turkey is third (China is first).

Cukes belong to the same vegetable family as pumpkins, zucchini, watermelon, and other squashes. Low in calories, they’re are a good source of fiber, vitamins B1, B2 and C, and minerals calcium and iron.

Yogurt is a common Middle Eastern dietary staple. Because milk spoils quickly, the first ferments occurred naturally in the warm climates of Central Asia. Soon, Neolithic peoples were fermenting goat and sheep milk.

A good source of protein, calcium, and vitamins A and D, yogurt, kefir and other dairy ferments contain probiotic bacteria essential to good health. They not only help maintain healthy digestion and gut flora, they aid your immune system in protecting against pathogens and reducing harmful bacteria. Fermented dairy products build stronger bones, enhance immunity, lower blood pressure, help combat yeast infections, and may have anticancer and weight-loss effects.

Cool yogurt soups are popular throughout the Middle East, from Turkey to Persia. Some are cooked, then chilled; others would appeal to raw foodies. Either way, chilled cucumber soup is quick to make, can be made ahead, and can be easily altered with herbs and spices to suit different tastes. Julia Child’s Potage Aux Concombres (Cream of Cucumber Soup) from Mastering the Art of French Cooking, Volume 2 is one version. Tarator, a cold cucumber soup, is a summer favorite in Bulgaria. It is served in place of salad as a first course, or in between meals as a refreshing snack.

Sometimes, the yogurt-cucumber concoction is not diluted, and used instead as a sauce or dip. One example is Greek tzatziki, a traditional sauce for the gyro sandwich. It is flavored with dill, garlic and mint; something about the combination of yogurt, dill, garlic and salt is magic to the taste buds. Another is Indian raita, seasoned with cumin cilantro and coriander. It can be used alone as a condiment, or mixed with other vegetables in a salad. In Iran, mast khiar (literal translation: yogurt and cucumber) is made with mint and walnuts. This easy crowd pleaser is often served at parties.

No matter what you call them, cucumbers mixed with yogurt and seasonings are cool, creamy, and delectable. They’re versatile, and can be used as dips, sauces, smoothies or soups. Below are two versions of cool, creamy cucumber soup to help you stay cool on a steamy August day.

Cool Cucumber Soup

Ingredients:

1 to 2 teaspoons butter or oil

1 large onion (1 cup, diced)

1/2 teaspoon salt

1 or 2 cloves garlic, minced

2 or 3 cucumbers (2 to 3 cups)

2 cups broth (chicken or vegetable)

1/3 cup white wine or sherry

2 cups unflavored kefir (can also use plain yogurt or buttermilk)

1/3 cup minced fresh dill

1/3 cup minced fresh parsley

1/4 cup minced fresh chives

Directions:

Melt butter in a 2 quart kettle. Peel and dice the onion. Add the onion, sprinkle with salt, can cook on low seven to 10 minutes, stirring occasionally.

While onion is cooking, peel and mince the garlic; peel the cucumbers and cut in half lengthwise. If they have large seeds, scoop them out using a spoon, and discard. Otherwise, chop cucumbers coarsely.

Add cucumbers along with garlic to the soup pot. Stir. Pour in the broth and wine, bring to a boil, then lower heat and simmer five to seven minutes. Remove from heat, and cool.

Chop the fresh herbs and set aside.

When soup has cooled some, use an immersion blender to puree. (You can also use a blender or food processor with steel blade).

Add herbs and kefir to soup and stir to combine. Taste and adjust seasonings.

The soup can be eaten right away, but is better if you let it sit in the refrigerator for several hours or overnight.

Serves four.

Easy, No-Cook Cucumber Soup for Raw Foodies

Ingredients:

2 large cucumbers

1 teaspoon salt

2 cloves garlic

2 cups plain yogurt (Greek or regular)

1 cup chopped fresh chives, dill, mint or parsley

1 cup toasted walnuts, for garnish (optional)

Directions:

Grate cucumbers. Crush garlic. Combine cucumbers, salt and crushed garlic. Stir in yogurt and herb of choice. Chill until ready to serve. If desired, top with lightly toasted walnuts as garnish. (To toast walnuts, place in a hot, ungreased skillet and cook over medium heat just one to two minutes until fragrant but not burnt).

Serves three to four.

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at www.wordsaremyworld.com.