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Chilled Cucumber-Yogurt Soup

With apologies to our friends shivering in the southern hemisphere, this is
a refreshing cooler for summer.

Chilled Cucumber-Yogurt Soup

2 c. peeled, seeded, chopped cucumbers
1 c. water
1 c. nonfat plain yogurt
1 small clove garlic
several fresh mint leaves (or dried mint)
2 ts. honey
1/2 ts. salt
1/8 ts. dill weed

Puree everything together in the blender.  Adjust seasonings to taste.
Serve chilled.  If you are in a hurry, use ice cubes instead of the water.

(Adapted from Moosewood Cookbook, 1977 edition)