Ingredients

• 1 pound cucumbers, peeled, halved lengthwise and seeded
• 1 1/2 cups plain yogurt plus 1/4 cup water
  
• 2 small whole scallions, trimmed and 1 large garlic clove, peeled and smashed
• 1 jalapeño, seeded, deveined and chopped
• ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
• ½ teaspoon sherry or white wine vinegar, more to taste
• ¾ teaspoon kosher sea salt, plus more to taste
• 1 ear of corn, cooked, shucked, kernels sliced off

Preparation

1. In a food processor, combine cucumber, yogurt and water, garlic, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed. Chill.
2. Distribute soup between 4 bowls and garnish with corn kernels and a drizzle of olive oil.