Chilled cucumber soup with yogurt and fresh mint

lbs (795 g) seedless cucumbers – peeled and cut in 3” pieces (or 2 lbs (905 g) regular cucumber peeled, seeded and cut in 3″ pieces)

medium red onion – skinned

garlic clove – skinned

jalapeño – stem removed, halved and seeded

large mint leaves

extra virgin olive oil

fresh lemon juice

maple syrup or honey

sea salt

– 6oz (170 g) plain yogurt

to 3/4 cup spring water to taste

lemon oil

medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered)

tiny mint leaves