This summer I'm gardening at the Tybee Island Community Garden.  I have a small plot there and an over abundance of cucumbers.  I'm not one to measure ingredients when cooking, but this was so good and refreshing I decided to take note of the amounts of ingredients so I could share it.  Best of all, it takes about 5 minutes to prepare!

Cold Cucumber Soup

3 large organic cucumbers

2 cups organic vegetable broth

2 cups organic plain yogurt

1 tsp sea salt

1 or 2 cloves of garlic (I like 2)

Fresh dill and mint to taste.

Crush and mince the garlic and place in food processor or blender with the salt.  Cut the cucumbers  in half lengthwise and scrape out the seeds with a spoon (no need to peel).  Cut  them into 1 inch sections.  Start blending the salt garlic, and about 1/3 of the cucumbers.  You can start adding the broth to assist with the blending.  Continue adding the cucumbers, yogurt , broth and fresh herbs.  You'll probably have to do it in batches.  This makes about 1 ½ -2 quarts.  For a vegan version add more broth and an avocado.   Blenders make it creamier than food processors.  Chill and serve, or enjoy immediately at room temperature!