Instructions: For a heartier version of this soup, add a cup or so of cold, cooked barley.

If cucumbers seem watery, halve them lengthwise then scoop out the seeds with a spoon and discard.

MEAL PLAN: Make the soup, then let it stand while warming veggie burgers (if you wish to grill them, prepare the grill before starting the soup). Serve them on rolls with the soup along with a simple tossed salad. Finish the meal with slices of melon such as cantaloupe, watermelon or honeydew, or use a combination.

Shred cucumbers on coarse blade of box grater or in food processor fitted with coarse shredding disc. (You should have about 2 cups.)

In medium bowl, combine shredded cucumbers with yogurt, milk and herbs; mix well. Mixture should be slightly thick. Stir in sugar, salt, cumin and pepper, then add lemon juice if you would like extra tang. Serve or refrigerate until needed.

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