First, wash, dry, peel, and chop the cucumbers.

Remove the core from the garlic clove to make it milder.

Add the chopped cucumber to a blender along with the yogurts and the peeled, chopped garlic.

Add the vinegar, olive oil, and parsley leaves as well.

Blend everything well until you get a very smooth soup.

Season with salt and pepper to taste.

Chill in the refrigerator until ready to serve.