- 3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
- 1 cup plain yogurt
- 2/3 cup sour cream
- 1/2 teaspoon English-style dry mustard, or to taste
- 1/4 cup chopped fresh mint leaves
- cucumber slices and mint sprigs for garnish
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.