2 med. cucumbers (1 lb.), peeled, seeded & finely diced
1/2 tsp. salt
2 cloves garlic, finely minced
1 tbsp. olive oil (opt.)
1 tsp. dried dillweed or 1 tbsp. snipped fresh dill
4 c. plain low-fat yogurt
Freshly ground pepper to taste
1 tbsp. finely chopped fresh mint (opt.)

1. Place diced cucumbers in colander; sprinkle with salt, tossing to coat. Let stand for 15 to 30 minutes; drain.

2. In large serving bowl or tureen, combine drained cucumbers, garlic, oil (if desired), dill and yogurt. Mix well.

3. Chill for at least 1 hour. Before serving, check seasonings and adjust to taste. Add mint, if desired. Dilute with ice water if soup is too thick.