Mint Cucumber Soup

• 2 English cucumbers
• 1 1/2 cups nonfat (0 percent) plain Greek yogurt
• 1/2 cup sour cream, plus more for swirling
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons torn fresh mint leaves, plus more for garnish
• 3/4 teaspoon kosher salt
• 1/2 clove garlic, pushed through a press
• White pepper, preferably freshly ground
• Sliced almonds, toasted, for garnish (see Cook's Note)

1. Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
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. Pulse, scraping down the sides, until completely smooth.
4. Ladle the mixture into cold bowls or refrigerate until serving.
5. Chop the remaining cucumber into fine dice and divide among the bowls.
6. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.

cucumbers, nonfat, sour cream, extravirgin olive oil, mint, kosher salt, clove garlic, white pepper, almonds

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/mint-cucumber-soup.html (may not work)