Instructions: 1. Place cucumbers, lemon juice, salt substitute, honey, yogurt, and the water into a blender and puree until very smooth. Add minced ham. Pour soup into a large bowl, cover with plastic wrap, and refrigerate overnight (8 to 12 hours).

2. In the morning, puree tomato and add to soup. Taste for seasonings and add more salt substitute and pepper if needed. Serve soup in chilled bowls with a garnish of fresh dill and a dollop of sour cream.

Makes 6 cups.

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