Peel the cucumbers and cut them into cubes. Peel the garlic clove. Wash the mint and cut it into thin strips (reserve some for garnish).

Place the chopped cucumbers in a food processor. Add the pistachios, one plain yogurt, Himalayan salt, freshly ground black pepper, chopped mint, and extra virgin olive oil (reserve a few drops for garnish). Blend, then add the remaining two yogurts. Blend until smooth and creamy. Adjust salt to taste.

Cover and chill in the refrigerator for several hours. If serving immediately, add a few ice cubes or make sure all ingredients are well chilled.