Creamy chilled cucumber soup

Instructions

1. Halve cucumbers lengthwise; remove and reserve seeds. Cut flesh into 1/4-inch-thick pieces; set aside.
2. In a blender, combine cucumber seeds and lemon juice; purée until smooth. Add 2 cups of yogurt and process until blended.
3. Transfer mixture to a large bowl and stir in reserved cucumber pieces, chives and cilantro; season to taste with salt and pepper.
4. Ladle soup into 4 bowls and top each with 1 tablespoon of remaining yogurt. Yields about 1 1/2 cups per serving.