4 cucumbers, peeled and seeded
1 1/4 c. plain yogurt
1 1/4 c. sour cream
2 c. chicken stock
Salt and pepper to taste
1/4 tsp. curry powder or 2 tbsp. chopped fresh mint

Puree the cucumbers in a blender with yogurt and sour cream. Mix with the chicken stock, salt, pepper and curry powder. Pour into a serving bowl or individual bowls. If not using curry powder, sprinkle soup with mint. Serve chilled.