This soup is so easy and so refreshing on a hot day. Don't wait for a tea party to try it. A trick to using cucumbers is to take the seeds out. Just cut the cucumber down the middle and scrape the seeds out with a tablespoon.
3 cucumbers, about 1 ½ pounds, peeled, seeded and chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons finely chopped mint
1 tablespoon olive oil
1 ½ teaspoons salt
2 cups organic yogurt
1 to 1 ½ cups cold water
Combine chopped cucumber, onion and garlic in a bowl. Sprinkle the mint leaves with the olive oil and chop them finely. Add the chopped leaves to the soup along with the salt and yogurt. Stir the soup thoroughly. Thin the soup with cold water until it has the desired consistency.
Chill the soup for at least an hour and serve it in cold bowls.
