We made a version of this at a family get-together and tried it again the other day. The cayenne is good but make sure to add it according to your taste. The original recipe calls for tamari to taste as well, but we didn't use it. (I think tamari is a particular kind of soy sauce).
1 lg. cucumber, peeled and seeded*
2 c. plain yogurt
2 tbsp. lemon juice
2 tsp. fresh chopped dill weed (or 1 tsp. dried)
1 green onion, chopped
2 tsp. olive oil, optional
Cayenne pepper (1/8 to 1/4 tsp)
2 tbsp. chopped fresh mint
Chop up one cucumber half and place in a blender or food processor with 1 cup yogurt, the lemon juice, dill weed and green onion. Blend until smooth. shred or finely chop the cucumber half. Combine this in a mixing bowl with the blended mixture, olive oil and the remaining yogurt. Add cayenne pepper to taste. Chill well. Add a little water if soup is too thick. Garnish with chopped fresh mint.
*To seed a cucumber, cut it in half lengthwise and use a spoon to scoop out the seeds.