¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
¾ teaspoon kosher salt
½ clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note)
Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.
To toast the sliced almonds on the stove top, put them in a dry skillet over medium heat and cook, stirring, until golden and fragrant. To toast them in the oven, spread in a single layer on a baking sheet and roast at 350 degrees F until golden and fragrant.