| 1 | Peel cucumber, remove seeds, and slice. |
| 2 | Reserve 4 slices. |
| 3 | Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. |
| 4 | Process until finely chopped but not liquified. |
| 5 | Combine sour cream and yogurt in a bowl; stir in cucumber mixture. |
| 6 | Mix well and cover tightly. |
| 7 | Refrigerate several hours to blend flavours before serving. |
| 8 | Spoon into chilled bowls. |
| 9 | Garnish with reserved thing cucumber slices. |
