One way I love to beat the summer heat is with cold, refreshing food. And cucumbers are the coolest of the cool. Their refreshing flavor profile is the reason that gazpacho feels so fresh. In this cold soup recipe, I let cucumbers be the star. With a handful of ingredients and a blender, you can whip up this soup in 15 minutes.

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Cold Cucumber Soup

Serves 4

2 tablespoons fresh dill fronds (from 1/2 bunch), plus more for garnish

1/4 cup coarsely chopped fresh chives (from 1 large bunch), plus more for garnish

2 tablespoons coarsely chopped fresh parsley leaves (about 15 sprigs), plus more for garnish

2 medium English cucumbers (about 8 ounces each)

2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)

1 clove garlic

1 1/4 cups low fat or full-fat plain Greek yogurt

1/4 cup olive oil, plus more for serving

2 tablespoons tahini

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

1 tablespoon rice vinegar

Flaky salt (optional)

1. Add 2 tablespoons fresh dill fronds, 1/4 cup coarsely chopped fresh chives, and 2 tablespoons coarsely chopped fresh parsley to a blender.

2. Trim the ends from 2 medium English cucumbers. Cut in half crosswise, then cut each piece in half lengthwise. Scoop out the watery centers with a small spoon and discard. Finely chop the cucumber until you have 1/2 cup and refrigerate for garnish. Coarsely chop the remaining cucumbers and add it to the blender.

3. Add 2 tablespoons lemon juice, 1 garlic clove, 1 1/4 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons tahini, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper to the blender. Blend until the mixture is creamy and smooth, 45 seconds to 1 minute. Place the blender in the refrigerator (or you can transfer the soup to a bowl) and chill for at least 4 hours and up to overnight.

4. When ready to serve, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have 1 tablespoon. Add 1 tablespoon rice vinegar to the soup and stir the soup to combine. Pour into serving bowls and garnish with a swirl of olive oil, the reserved cucumber, herbs, and a pinch of flaky salt.

Recipe note: The soup can be refrigerated in an airtight container for up to four days. Stir before serving.

(Amelia Rampe is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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