Method: Peel cucumbers and roughly chop. Peel and chop onion and garlic clove. Toss with sugar and let stand for 20 minutes. Set up blender or food processor (blender works the best). Add cucumbers, garlic, mint, vinegar, mint salt and pepper. Blend thoroughly until very smooth. Add yogurt and pulse until just blended. Refrigerate for two hours and serve. May be made a day ahead. Adjust seasoning with additional salt and pepper or sugar if necessary. Occasionally soup becomes thick due to the yogurt; if need be thin with water or milk as desired.
Nancy and Tim Bass - Sunburst Tomato