Makes 6 servings
3 fresh cucumbers, peeled, seeded, and coarsely chopped
1 cup plain yogurt
½ cup sour cream or crème fraîche (page 50)
½ teaspoon dry mustard
½ teaspoon salt
¼ cup chopped fresh mint leaves
Thin slices of cucumber and mint sprigs for garnish
Puree the cucumbers, yogurt, sour cream, mustard, and salt in a
blender for 1 minute.
Transfer
to a bowl or pitcher. Cover and chill at least 6 hours or overnight. Just
before serving, stir in the chopped mint leaves. Ladle the soup into chilled
soup bowls and garnish each bowl with a thin slice of cucumber and a sprig of
mint
