4 1/4 cucumbers (about 2 3/4 pounds), divided 1 cup plain yogurt 1 teaspoon Thai red curry paste 1/3 cup plus 1/2 teaspoon lime juice, divided 1/2 jalapeno, seeded and coarsely chopped 1 1/4 teaspoons salt, plus a pinch, divided 1/4 teaspoon freshly ground black pepper, plus a pinch, divided 30 cilantro leaves, divided 20 fresh mint leaves, divided 1/2 cup plus 1 teaspoon olive oil, divided 1/2 medium tomato, cut into small dice

Step 1 Peel, seed and cut 4 cucumbers into quarters. Cut the remaining one-fourth cucumber in small dice and set aside for garnish.

Step 2 Place half the quartered cucumbers in a blender jar and add the yogurt, curry paste, one-third cup lime juice, the jalapeno, 1 1/4 teaspoons salt and one-fourth teaspoon pepper. Puree. While the blender is running, add the remaining cucumber, 20 cilantro leaves and 10 mint leaves. This will turn the gazpacho a light green.

Step 3Adjust the seasonings, then while the blender is on, gradually pour in one-half cup olive oil to emulsify. Chill until ready to serve.

Step 4In a small bowl, make the garnish by combining the diced cucumber, the remaining lime juice, a pinch each of salt and pepper, the remaining mint and cilantro, the remaining 1 teaspoon olive oil, and the diced tomato.

Step 5To serve, spoon the gazpacho into bowls and sprinkle each with garnish.

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