Mint Cucumber Soup

1. 1

   Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).

2. 2

   Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper.

3. 3

   Pulse, scraping down the sides, until completely smooth.

4. 4

   Ladle the mixture into cold bowls or refrigerate until serving.

5. 5

   Chop the remaining cucumber into fine dice and divide among the bowls.

6. 6

   Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

No additional tips available.