peeled, seeded and chopped
of lemon juice
A couple of sprigs of mint leaves
chiffonade (One Minute Food Byte video link, how to chiffonade basil)
salt and pepper to taste.
In a bowl, sprinkle the cucumbers with salt to release some of the water. Let them sit for about 20 minutes, then rinse and pat dry with paper towel.
In a food processor, combine all ingredients and pulse several times. I like the sauce a little chunky, but feel free to make it smoother if you desire.