4 cucumbers; peeled, seeded, and chopped plus 1 cup peeled, seeded and finely diced
1 cup plain yogurt
2/3 cup sour cream
½ teaspoon English-style dry mustard, to taste
¼ cup chopped fresh mint leaves
Cucumber slices and mint springs for garnish
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper. Transfer to a bowl. Cover and chill soup at least 6 hours or overnight. When ready to serve, stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint springs. Yields 4 1/2 cups.