2 cups cold plain yogurt (nonfat, low-fat, or whole-milk)
2 1/2 cups chopped cold cucumbers (any variety), plus 4 slices
2 1/2 tablespoons packed coarsely chopped fresh dill
2 1/2 tablespoons packed coarsely chopped fresh basil
2 1/2 tablespoons packed coarsely chopped fresh mint leaves
2 1/2 tablespoons lemon juice
3/4 teaspoon fine sea salt
About 1 1/2 cups cold club soda or sparkling water
1. Whirl yogurt, chopped cucumbers, herbs, lemon juice, 3/4 cup ice cubes, and the salt in a blender until smooth.
2. Pour cucumber purée into 4 tall glasses (12-oz. size). Fill glasses with club soda and stir. Add more ice if you like, and garnish with cucumber slices.
Make ahead: Through step 1, up to 4 hours, chilled airtight; stir before using.
Note: Nutritional analysis is per serving using nonfat yogurt.
Jerry Anne Di Vecchio, Sunset