Solace for a sweltering summer: 

ICED CUCUMBER DILL and YOGURT SOUP

Yield: 8 servings.

4 cucumbers

Olive oil

About 3 tablespoons finely chopped fresh dill

2 garlic cloves, peeled and crushed

2 teaspoons salt

1/2 teaspoon black pepper

4 cups unflavored yogurt

2 cups ice water

Fresh dill for garnish

Peel cucumbers and cut in half lengthwise. Remove seeds. Slice cucumbers, crosswise, into very thin pieces. Put cucumber pieces in a colander. Drizzle olive oil over cucumber pieces and toss gently. Add dill, garlic, salt and pepper. Toss well. Set colander over a large bowl; cover with plastic or foil, refrigerated and allow cucumbers to drain 1 to 3 hours. 

Put drained cucumbers in a bowl. Add yogurt and water. Cover and refrigerate several hours to overnight. 

Correct seasoning before serving. Serve chilled, garnished with fresh dill.