Serves 6.

3 large cucumbers, seeded peeled and coarsely chopped

1/2 cup ice cubes

1/4 cup cold water

1/4 cup grapeseed oil

2 tsps. fresh lemon juice

1/2 small jalapeño, seeded and minced

1 tbl. shredded mint leaves, plus additional mint for garnish

Salt to taste

1/4 cup plain, low-fat or nonfat Greek-style yogurt

1. In a blender or food processor, combine the chopped cucumbers, ice, water, oil, lemon juice, jalapeño and mint and purée. Season with salt and refrigerate until cold.

2. When ready to serve, garnish with yogurt and fresh mint leaves.