Simple and refreshing, and it takes only minutes to prepare. Mint is the tradition herb for this soup–experiment with other herbs.
4 cucumbers, peeled and seeded
1 clove garlic, size up to you, chopped
1 c plain yogurt, lowfat if desired
2 T lemon juice, plus more to taste
1/4 c water
4 scallions, white and green parts, cut into 1 inch pieces
3/4 c fresh mint leaves, loosely packed, plus extra for garnish
salt and pepper, to taste
1. Cut one of the cucumbers into small dice and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
2. Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
3. Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.