Lebanese Cucumber Soup

As we were having our lunch break in the heat by Alton Water on our Friday walk, we talked about good food for hot weather. I was reminded of this recipe I hadn't done for several years. So I thought I'd make it.. It comes from the classic  Reader's Digest "The Cookery Year", from 1973, which we've had forever.

Here is the recipe...

I didn't have any tarragon vinegar so just used wine vinegar and added a teaspoon or so of dried tarragon leaves. Here it is ready to eat...

Ironically, since Friday the temperature has dropped 14 degrees, so we didn't really need a chilled soup at lunch. But it tasted great and was very refreshing. So, the next time we get temperatures of 30 degrees+, I'll do it again.