Preparation:

Cut 6 thin slices of cucumber from the most thick and reserve for garnish.

Then peel the cucumbers, cut them into pieces and then in half lengthwise. 

Remove seeds by spoonfalls. Place them in a blender or food processor with the onion, garlic, bell pepper, 8 large mint leaves, 2 tbsp. olive oil, lemon juice, honey, salt and yogurt.

Blend everything and add a little more water if necessary until creamy consistency.

Place mixture in a bowl and leave it in the fridge for 2 hours.

Serve over 6 glasses and decorated each with diced tomato, cucumber slices and mint leaves.