Yogurt and Cucumber Soup with Mint

1 quart yogurt, drained for 25 minutes

1 1/2 cups milk or buttermilk

2 garlic cloves

salt and freshly milled white pepper

2 cucumbers, peeled if waxed

1/4 cup chopped parsley

3 tablespoons chopped mint

1 tablespoon extra virgin olive oil

a few drops fresh lemon juice

4-6 mint sprigs for garnish

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 teaspoon with a mortar until smooth. Halve the cucumbers lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cucumber, herbs and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well and serve garnished with mint sprigs.