3    Medium cucumbers

      6 c  Yogurt

      2 tb White vinegar

      1 tb Olive oil

      3    Cloves garlic; minced

      1 tb Finely chopped mint

  1 1/2 ts Finely chopped dill

           Salt
  Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each
  half with spoon. Coarsely grate cucumbers to measure about 3 cups.
  Place yogurt in deep bowl and whisk or stir until completely smooth.
  Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint
  and dill. Season to taste with salt. Refrigerate soup 2 hours or until
  thoroughly chilled. Place ice cube in each serving, if desired.
  Makes 2 to 2 1/2 quarts