1 lg. cucumber, peeled and seeded
2 c. plain yogurt (soy)
2 tbsp. lemon juice
2 tsp. fresh chopped dill weed (or 1 tsp. dried)
1 green onion, chopped
2 tsp. olive oil, optional
Tamari and cayenne pepper to taste
2 tbsp. chopped fresh mint

Seed peeled cucumber by halving lengthwise, then running a sharp teaspoon along the center of each half. Chop up one cucumber half and place in a blender or food processor with 1 cup yogurt, the lemon juice, dill weed and green onion. Blend until smooth. shred or finely chop the cucumber half. Combine this in a mixing bowl with the blended mixture, olive oil and the remaining yogurt. Add Tamari and pepper to taste. Chill well. Add a little water if soup is too thick. Garnish with chipped fresh mint.