Puree a clove of garlic in a food processor with a few walnuts. Then add peeled and seeded cucumber, mint and parsley, and puree until smooth. If you want the final soup chunkier, reserve a bit of the cucumber and add at the end, pulsing just a few times.
Stir in strained Greek yogurt to taste, and season with salt and white pepper, and chill in the refrigerator for a few hours, until ready to serve.
Serve chilled in bowls or glasses and garnish with a reserved mint sprig. I like to use martini glasses for a nice presentation at parties.
From Chef Mark Tafoya.
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