Instructions: 1. Heat the butter in a saucepan and add the onions and garlic. Cook, stirring over medium heat, until wilted; do not brown. Add the sliced cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

2. Put the mixture in a food processor and pulse to blend to a fine texture. Pour the mixture into a bowl. Chill thoroughly.

3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl.

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