I adapted this recipe for Blender Cucumber Yogurt Soup with Cumin and Paprika from the New York Times.
This time of year we get cucumbers almost every week in our farm share, and sometimes have a hard time eating them all. This was a cool, and delicious way to use about half a dozen of them at once.
16 oz. of plain, low-fat yogurt; four smallish, seeded cucumbers; a bit of paprika; some toasted cumin seeds; juice of one lemon; one peeled whole tomato; and some garlic salt went into the blender until thoroughly pureed. The concoction was chilled for about an hour, and then served in bowls garnished with sliced cucumbers, fresh mint from our garden, and pepper.
A crusty bread rounded out the meal.
More NYT cucumber recipes here.