Cold soups make refreshing lunches and easy dinners. June is prime time for picking cucumbers, which lend themselves to nutritious, delicious cold soups.

Virginia cucumbers, which are available June through October, are chock-full of vitamins and minerals. They are low in saturated fat, cholesterol and sodium and a good source of vitamin A, vitamin C, potassium and other nutrients, according to the U.S. Department of Agriculture.

Never sipped a cold soup before? Now’s a good time to try this delicious cold cucumber soup recipe from Victory Farms in Richmond.

Cold Cucumber Soup with Cucumber Relish

2 pounds cucumbers, any variety
1 cup buttermilk, plain yogurt or sour cream
1 cup coarsely chopped cilantro, chives, basil, dill or a mix, divided
salt and pepper to taste
2 lemons, zested and juiced, divided
2 teaspoons extra virgin olive oil

Peel and seed the cucumbers. Finely dice 1 cup of cucumber, and set aside. Roughly chop the rest of the cucumbers. Puree them in a blender or food processor with the buttermilk, ½ cup of the herbs, ½ teaspoon salt and the zest and juice of one lemon.

Just before serving, make the relish by tossing the reserved diced cucumber with the remaining ½ cup of herbs, a few pinches of salt, the olive oil and the remaining lemon juice and zest. Test the soup for seasoning, and add more salt and pepper if desired. Serve soup with a spoonful of relish on top.