Within Limits

I have made batches of cold cucumber soup many times, following various recipes, having first experienced this refreshing delicacy at my favorite restaurant in Cape May, NJ, aka Louisa's! In fact, I bought the Louisa's cookbook and made use of it to use up the bounty of my better half's summer garden. Today, with the temp up to 90, I needed a quick and dirty lunch that would cool us both down after we spent the morning at the Colonial Fair at Banneker Park in Ellicott City. The BH (Better Half) proposed cold soup. Here is what I made, and it was everything I hoped for: fast and refreshing and healthy. Cold Yogurt-Quinoa Soup for two 3 mini cucumber, skins included 1 medium zucchini (or summer squash) skin included fresh chives, about 1/2 cup chopped Fresh fennel, about 1/2 cup chopped 2 cups veggie broth 1/2 cup plain lowfat Greek yogurt salt and pepper 1-2 Tablespoons of apple cider vinegar 1 Tablespoon of lemon juice Buzz it all up in the blender until s