Instructions: Sprinkle salt on cucumber slices.

Sit slices in colander to drain for 1/2 hour, then rinse them and pat dry.

Puree cucumbers, shallots, parsley, and dill in a food processor or blender.

Transfer puree to a large bowl, add lemon juice and yogurt, and mix well.

Season with salt and pepper.

Serve well chilled, garnished with mint leaves.

NOTES : English cucumbers are long, seedless, and typically sold shrink-wrapped in plastic here in Toronto, Canada. I suspect that they have different names in different locations.

With the hot weather, weve been eating this a lot lately.

Although the recipe as written is good, I sometimes prefer not to puree the entire thing. Instead, I simply quarter the cucumber lengthwise, slice them thinly, salt, and drain for 30 minutes, then puree the yogurt with the remaining ingredients. Also, with a much smaller quantity of yogurt, this makes a cold refreshing salad.

If the cucumber (regular or English) is sliced but not pureed, and if less yogurt is added, this makes a nice cold salad.

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