I love, love, love cold soups in the summer!
1/2 English cucumber
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
juice of 1 lime
1/3 cup packed cilantro or parsley leaves
1 clove garlic, coarsely chopped
1/8 t. cumin
1/8 t. paprika
1/2 t. salt
1. Puree everything in a blender until very smooth, 2 to 3 minutes, stopping to scrape down the sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.
2. Puree again just before serving, adding a little cold water if necessary to thin the soup.
TIP: Serve as shooters for a party!
Source: My Panera