Iced Cucumber Soup Recipe

1 med Cucumber
1 c Chicken broth
1 Green onion
1/2 t Dried mint
1 t Salt
pinch Garlic powder
1 t Fresh lemon juice
1/2 c Sour cream
1 1/2 c Plain yogurt

Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. Process until finely chopped but not liquified. Combine sour cream and yogurt in a bowl; stir in cucumber mixture. Mix well and cover tightly. Refrigerate several hours to blend flavours before serving. Spoon into chilled bowls. Garnish with reserved cucumber slices.