1In large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat.
2Add leeks, cucumbers, milk, lemon juice and mint to blender or food processor; puree for 1 minute.
3Add pepper and salt to taste; blend together.
4In separate bowl, mix yogurt and honey together.
5Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.
6When ready to serve, ladle soup into four bowls.
7Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in center of each bowl.
source: Family Features | Midwest Dairy Council