Chilled Cucumber Soup With Yogurt And Fresh Mint

• 1 3/4 pounds seedless cucumbers - peeled and cut in 3" pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3" pieces)
• 1/4 medium red onion - skinned
• 1 garlic clove - skinned
• 1 jalapeno - stem removed, halved and seeded
• 8 large mint leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon maple syrup
• 1 teaspoon sea salt
• 1, 6 ounces non-fat plain yogurt
• 1/2 to 3/4 cups spring water to taste
• 1 medium yellow tomato - seeded and cut in 1/8" cubes (or 8 yellow grape tomatoes quartered) as garnish
• tiny mint leaves as garnish
• lemon oil as garnish

1. Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
2. Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
3. Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
4. Cook's note: The soup can be refrigerated up to 2 days.

cucumbers, red onion, garlic, mint, extra virgin olive oil, lemon juice, maple syrup, salt, yogurt, spring water, tomatoes, mint, lemon oil

Taken from food52.com/recipes/4919-chilled-cucumber-soup-with-yogurt-and-fresh-mint (may not work)