Cucumber Gazpacho

Ingredients

1 Tbsp minced shallot
1 small garlic clove
1 large English cucumber, or equivalent weight of any thin-skinned cucumbers (Persian, Japanese)
½ cup fresh herbs (cilantro, dill, or basil)
1-2 Tbsp lime juice
1 cup plain yogurt
¼ cup sour cream
salt
white pepper – black also ok but will show up as flecks in soup
1 tsp coriander
1 Tbsp olive oil
Mint sprigs (garnish)

Optional garnishes: edible flowers, diced avocado, halved green grapes, minced chives.

Cut several thin cucumber slices for garnish, set aside with mint sprigs.
Place the rest of the ingredients in a blender and blend until smooth. Adjust salt/pepper/lime juice to your taste.
Refrigerate until serving along with garnishes.