I somehow got the yen to do some cooking today. As unlikely as that was, it was accompanied by a specific desire for soup.

But since a) I’m lazy and b) it’s still hot-sticky summer, I zeroed in on this epicurious.com recipe for Chilled Mango and Cucumber Soup. Perfect for me, because there’s no real “cooking” involved — just mixing together the ingredients and cooling it all down. And even more perfect, not only are there very few ingredients to it, but each of those ingredients was something I liked.

The only part that hamstrung me: All that “fine chopping” of the mango, cucumber, and red onion. That’s for the birds. If I didn’t have a little handy-chopper utensil to help that along, I might have abandoned the effort.

I took heed of the reader reviews and ignored the addition of all that water to the mix; in fact, all that chop-chop-chopping fairly liquified the mango and cucumber (both of which are mostly water anyway). The end result was quite good, with a nice, thick consistency. It’s definitely on my list for future summertime meals.