Peel, halve, and seed cucumbers. Remove seeds by scraping them out with a spoon. Then roughly slice the cucumbers into one-inch pieces.

Toss cucumber pieces and 1/2 Tbs sugar in a big bowl. Let sit for 2 minutes while juices are rendered.

Pour cucumbers and their juices, minced chives, whole mint leaves and apple cider vinegar into the bowl of your food processor.

Process for 20 seconds or so, until a thick puree is achieved.

Add sour cream, and process for 5 seconds more.

Transfer puree to a clean bowl, and cover with plastic wrap.

Set the bowl in your refrigerator for an hour or more before serving.

Ladle soup into bowls, and garnish each, if you wish, with a dolop of sour cream, a sprinkling of minced chives, and a paper-thin slice of cucumber.