Peel cucumber, cut in half lengthwise, scoop out seeds with a coffee spoon and chop coarsely. Puree with cold soup and yogurt. Add herbs, lemon juice, garlic and oil, blend again briefly and season with salt and pepper. Chill. Just before serving, pour into well-chilled glasses. For the garnish, heat milk briefly in a small saucepan, whisk until frothy, and place a dollop of milk on top of each serving.
Preparation Tip:
Instead of yogurt with conventional fat level, you can use skim yogurt. Skimmed milk can also be used for the milk frosting.
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