Cucumber Yogurt Soup

Great on a hot day.

5 cucumbers, peeled
2 cups of plain yogurt
1 clove of garlic, minced
1/4 cup of coarsely chopped fresh chives
1 tablespoon of chopped fresh dill
2 tablespoons of chopped fresh mint
1 tablespoon of extra-virgin olive oil
2 teaspoons of fresh lemon juice
2 teaspoons of honey
Salt to taste
Freshly ground black pepper to taste

Coarsely chop 4 of the cucumbers to make about 5 cups.

Combine the chopped cucumber with all the remaining ingredients (except the 5th cucumber).

Working in batches, puree in a blender or food processor until the mixture is smooth.

Seed and dice the remaining cucumber and stir it into the soup.

Serve at once or refrigerate and served chilled.