Cold Cucumber Soup

I'm not the biggest fan of cucumbers.  I think it has to do with how I usually stumble across them, which has traditionally been a too-large piece in a Greek salad.  When making my own salads, I have realized it's best to cut all the vegetables into relatively similar sizes.  The whole purpose of a salad - bringing different flavors together - is achieved best when you can grab all of the flavors in equal (or appropriate) portions at the same time.

Last week I managed to use all my farm-share cucumbers by canning pickles, which I can then enjoy all year.  I love pickles.  This week I decided to try something new - I found many recipes for cooked cucumbers but I was not convinced, so I went with raw but blended cucumbers, in this refreshing soup.  I actually had it for breakfast on Sunday.  And although it was quite delicious, and I'd probably make it again, I would not say it is earth-shattering.  I would say it's better suited to a blender than a food processor, unless you enjoy cleaning up messes.

3 medium cucumbers, peeled and seeded

2 cups yogurt

1 T lemon juice

2 T mint

2 T dill

garlic salt (or raw garlic and salt/pepper as desired)

Blend.