1 med. cucumbers
2 c. yogurt
2 tsp. distilled white vinegar
1 tsp. olive oil
2 tsp. finely cut fresh mint or 1 tsp. dried mint
1/2 tsp. finely cut fresh dill or 1/4 tsp. dried dill
1 tsp. salt

Peel cucumber and slice lengthwise into halves. Scoop out seeds by running the tip of a teaspoon down center of each half. Discard the seeds and grate the cucumber coarsely. (Should make about 1 cup.) In a deep bowl, stir the yogurt with a whisk until completely smooth. Gently but thoroughly beat in the grated cucumber, vinegar, olive oil, mint, dill and salt. DO NOT OVER BEAT. Taste for seasoning, adding more salt if necessary. Refrigerate the soup for at least 2 hours until thoroughly chilled. Serve in clear glass bowls and garnish with fresh mint in center.