Peel cucumber, remove seeds, and slice.
Reserve 4 slices.
Put remainder in blender or food processor with broth, onion,
mint, salt, garlic powder and lemon juice.
Process until finely chopped but not liquified.
Combine sour cream and yogurt in a bowl; stir in cucumber
mixture.
Mix well and cover tightly. Refrigerate several hours to blend flavours before serving.
Spoon into chilled bowls.
Garnish with reserved thing cucumber slices.
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