Cold Cucumber Soup with Herbs

INGREDIENTS
1 pound small, firm cucumbers
1 Tab. White wine vinegar
2 tea. Salt
2 cups whole-milk yogurt or sour cream
1/2 cup whole milk or buttermilk
2 Tab. Chopped dill, plus more for garnish
2 Tab. Chopped spearmint, plus more for garnish
1-2 cloves fresh garlic
Salt and pepper
 
DIRECTIONS
1. Peel half of the cucumbers but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with salt. Transfer to a sieve and let stand over a bowl for 30 minutes.
2. Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender.
3. Add the sour cream, milk, garlic, dill, and mint. Puree until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid.
4. Refrigerate until well chilled, at least one hour and up to one day.
5. Season to taste with additional  salt and pepper
6. Serve cold and garnish with additional herbs.
 
Makes 4 servings