Chilled Cucumber and Mint Soup

This recipe was found on Martha Stewart's website (I've made a couple of changes to it here).  I made it last night to go with Rosemary grilled Swordfish that my dad was making.  It's cool and light but has a bit of a kick to it.  A perfect summer starter!

Here's what you'll need:

• A blender
• 4 cucumbers, peeled and seeded
• 1 small clove of garlic
• 1 cup of plain low-fat yogurt
• 2 tablespoons fresh lemon juice, plus more if you want a tarter taste
• 1/4 cup of water
• 4 green onions, cut into 1 in. pieces
• 3/4 cup of fresh mint leaves, loosely packed
• Salt and fresh pepper

Here's what you do:

• Cut 1 cucumber into small pieces and set this one aside for garnish
• Cut the other cucumbers into large chunks
• Blend the cucumber, garlic, yogurt, lemon juice, and water (puree until smooth)
• Add the green onion and mint leaves (keep some of the mint for garnish) and puree just for a second
• Season with salt and pepper
• Add more lemon juice if you want
• Chill the soup until you're ready to serve it and stir well before serving
• ladle into bowls (or mugs!) and garnish with a big spoonful of diced cucumber and a sprig of mint