Another vote for Cucumber Soup, but my version calls for substantially more yogurt for a creamy texture & sourness to contrast with the cukes. It's incredibly cooling on a hot day. I made up the recipe last time trying to imitate something I'd had in a Greek deli, so this is not exact, but here are the guidelines:

3-4 cucumbers, peeled, seeded & roughly chopped (enough to yield 3-4 cups)
1 large container (16 oz) plain or low-fat plain yogurt (not fat free)
1 T. lemon juice
1/2. t. white vinegar
1 t. sugar
2-3 T. dill

Put cucumber & yogurt into blender & blend on low setting until mixed. Add other ingredients to taste.

The sugar is very important but should be masked by enough lemon juice & vinegar that you don't really taste it. I think the dill is key too.

Enjoy!

Protomolly.