Ingredients

　　2 cucumbers, peeled and seeded

　　3/4 cup plain yogurt

　　1 teaspoon salt

　　1-1/2 teaspoons sugar, or to taste

　　2 teaspoons English-style dry mustard, or to taste

　　2-1/2 cups buttermilk

　　1 large red bell pepper, diced fine (about 1 cup)

　　1 large yellow bell pepper, diced fine (about 1 cup)

　　2 tablespoons finely chopped fresh mint leaves plus shredded mint leaves for garnish

　　fresh lemon juice to taste

　　In a blender purée 1 of the cucumbers, chopped, the yogurt, the salt, the sugar, and the mustard, transfer the purée to a large bowl, and stir in the buttermilk, the bell peppers, the remaining cucumber, diced fine, and the 2 tablespoons chopped mint. Chill the soup, covered, for a least 3 hours or overnight and stir in the lemon juice and salt to taste. Divide the soup among 4 bowls and garnish it with the shredded mint.