Summer used to mean cold soups--gazpacho, vichysoisse, etc. Now that many people have air conditioning, the desire for cold foods has lessened. But we still want something light. This soup really fills the bill--cucumbers to celebrate the bounty of summer, mild curry spices for piquancy.

2 tablespoons olive or coconut oil 2 garlic cloves, finely chopped 1/2 cup chopped onion 2 medium cucumbers, peeled and chopped 1 cup vegetable or chicken stock 1/2 cup milk, light cream or half-and-half (or a non-dairy creamer such as Ripple) 1 teaspoon crushed red pepper flakes or cayenne pepper 1 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp ground cardamom 1 teaspoon dried parsley Handfull fresh cilantro

Saute the chopped garlic and onion in the oil until translucent and soft. Add the chicken or vegetable sock, milk (or non-dairy creamer) and cucumber, and cook for another five minutes. Add the remaining spices and cook over medium heat for another ten minutes or until the cucumber is very soft. If desired, puree with a stick blender, or transfer soup to a food processor and pulse until it reaches your desired consistency. It should have some texture but not be lumpy. Serve with a few leaves of fresh cilantro over each bowl.

This can be served chilled, if you prefer, but we like it warm enough for all the spices to fill the kitchen with their fragrance. Using milk or a non-dairy creamer gives it a lighter feel as a luncheon soup or a first dinner course. For a more substantial texture, use light cream or half-and-half.