Ingredients:
- FOR THE ICE CUBES:
- 3 tbsp. mint leaves, cut into chiffonade
- 1 tbsp. lemon juice
- ⅛ tsp. salt
- FOR THE SOUP:
- 3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)
- 1 ¼ cup plain Greek-style strained yogurt
- ¼ cup lemon juice
- ¼ cup mint leaves
- 2 tbsp. chives, roughly chopped
- 2 tbsp. extra virgin olive oil
- ¼ tsp. salt
