'WichCraft's cucumber soup

Last summer, I survived the heat with 'wichcraft's cucumber soup. I had never had or had never thought of having chilled cucumber soup until I tried it for the first time @ 'wichcraft.
I tried to replicate it at home with no success, a yogurty mess was in my garbage within seconds of my last stir.

When I met with one of 'wichcraft's owners a few weeks ago, I asked for the recipe. I have been working on the guy for months. I finally got what I wanteds and it called for 40 lbs of cucumbers! He told me to use a baker's formula to convert it to a regular @ home recipe....played with the calculator & an excel spreadsheet and ended up giving up. So I went to my facebook friend, Norene Gilletz, and asked her how to bring the recipe down to a normal home sized amount....she said divide by 4 and then half it..

I did it nervously cause my self esteem couldn't handle another mess up.

Good thing it tasted exactly like 'wichcraft on try #2!

'WichCraft's Cucumber Soup
Serves 5-6 people

5 lbs seedless & peeled cucs
2 1/2 cups water
1/2 cup lemon juice
1 1/2 cups olive oil (I ran out of olive oil at 2/3 cup and didn't taste a difference...)
1 1/2 garlic cloves
1 lb (16 oz) low fat plain yogurt
dried oregano
peppercino (I used crushed red pepper)
kosher salt & ground black pepper to taste
1/4 cup red onion, julienned
1/4 cup carrots, julienned

Blend with an immersion blender & chill. Perfect for company- all you have to do is take it out!
Thanks to the fine people @ 'wichcraft for sharing their secret.