Submitted by Lisa Shaftel
Adapted from Gourmet | August 1994
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield: Makes about 4 1/2 cups
3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves, cucumber slices and mint sprigs for garnish
Instructions
1. In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
2. Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
