3 Medium cucumbers

6 c Yogurt

2 tb White vinegar

1 tb Olive oil

3 Cloves garlic; minced

1 tb Finely chopped mint

1 1/2 ts Finely chopped dill

Salt Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts