• Step 1

  Heat 3 Tbsp water in pan on MED; add onion and garlic. Cook, stirring, about 6 min, until onions are soft and translucent but not brown.

• Step 2

  Peel cucumber. Cut into quarters; reserve one quarter for garnish.

• Step 3

  Add 3/4 of cucumber, onion, garlic, and lime juice to food processor; pulse 10 times, then puree for 30 seconds. Open lid; scrape sides. Add yogurt, sour cream, and salt. Puree until smooth and frothy, about 30 seconds. Cover and chill at least 1 hour.

• Step 4

  To serve: Finely dice remaining cucumber. Ladle soup into chilled bowls; top each portion with diced cucumber, mint, and herb seasoning.

Note: When servings & ingredients are modified, nutrition & directions may vary.