Cucumber Mint Soup

• 3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
• 1 cup (loose) mint leaves
• 5 cloves garlic, peeled
• 2 cups yogurt
• 3 tablespoons virgin olive oil
• 3 tablespoons cider vinegar
• 2 1/2 teaspoons salt
• 12 drops Tabasco sauce
• 2 cups water

1. Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water.
2. Process until pureed (the mixture will be granular).
3. Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water.
4. Chill.
5. Stir before serving.

cucumbers, mint, garlic, yogurt, virgin olive oil, cider vinegar, salt, tabasco sauce, water

Taken from cooking.nytimes.com/recipes/4153 (may not work)