Instructions: Place yogurt in strainer lined with cheesecloth. Leave overnight to drain in refrigerator.

Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop out seeds with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes to draw out juices. Drain. Rinse thoroughly.

Puree cucumbers, a little at a time, in blender or food processor with walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly depending on whether you desire coarse or fine-textured soup.

Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours.

Thin soup with ice water to consistency preferred. Serve very cold, adding ice cube to each bowl. Top with remaining chives.

Makes 10 servings.

Note: Deep green shiny skin on a cucumber shows it has been waxed.

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