Recipe: Chilled Cucumber Soup (using Greek-style yogurt, blender)

CHILLED CUCUMBER SOUP

3 English cucumbers, peeled and roughly chopped, divided use
1 cup Greek-style plain yogurt
1/3 cup sour cream
1/2 cup low-sodium chicken broth
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh chives, plus more for garnish
1/2 tsp. dry mustard
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
Lump crab meat or poached shrimp (optional, for serving)

Place the yogurt, sour cream, chicken broth, mint, chopped chives, mustard, lemon juice, salt, and half the cucumbers in a blender. Pulse until blended.

Add the remaining cucumbers and blend until smooth. Transfer to a pitcher or bowl and chill until serving time.

TO SERVE:
Garnish with crab meat or shrimp and minced chives, if desired.

Makes 4 to 6 servings
Source: The Comfort Table by Katie Lee Joel