41.   Roughly chop the cucumber and put in a blender with the ice, honey, lemon juice, and mint leaves.

42.   Remove from heat, stir in the mint leaves and cover.

43.   Reserve a few cucumber slices and whole mint leaves for garnish.

44.   Serve over ice, garnished with mint leaves.

45.   Serve the soup in glass bowls and garnish each with a thin lemon slice or with fresh mint leaves.

46.   Serve topped with the reserved mint leaves.

47.   Serve garnished with mint leaves, if desired.

48.   Serve and garnish with mint leaves over lettuce leaves.

49.   Serve chicken, garnished with mint leaves, and pass the pan juices separately.

50.   Serve with mint leaves.