3 c Lowfat yogurt
2 c Lowfat milk
1 large Cucumber, peeled, seeded and sliced into paper-thin slices (cut the cucumber in half lengthwise before slicing the cucumbers crosswise)
2 Cloves garlic, chpped finely or put through a Garlic press
2 T Olive oil
2 T finely chopped Fresh dill weed, divided
1 T Finely chopped fresh mint
2 T Fresh lemon juice
1/4 to 1/2 t salt
Freshly ground black pepper To taste

Whisk the milk into the yogurt until smooth. Stir in the cucumber, garlic, olive oil, dill, mint, lemon juice, salt, and pepper. Refrigerate 1 to 2 hours, until ice cold.

I found a version of this recipe on the web, but it was really complicated and included what I thought were some strange ingredients and steps. This soup comes out fairly thin, so if you want it thicker, use less milk. I made this for lunch at an SCA event and it was a real hit!