Cucumber Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• Freshly ground black pepper, to taste
• 16 to 20 mint leaves, for serving
• 2 large cloves garlic, smashed and peeled
• ⅓ cup (20 g) packed mint leaves
• 1⅓ cups (300 g) plain yogurt
• 2 cups (500 ml) ice water
• 4 medium cucumbers, peeled, quartered, seeded, and cut across into 2-inch (5-cm) lengths
• 1 tablespoon kosher salt