How to Make It
In a blender, combine the cucumbers, yogurt, water, lemon juice, curry powder and cayenne and puree until very smooth. Blend in the crème fraîche. Strain the soup through a fine sieve, pressing down on the solids to extract as much liquid as possible. Season the velouté with salt and white pepper and refrigerate until chilled.
In a medium bowl, gently whip the cream. Season with salt and white pepper and chill. Just before serving, stir the velouté and pour it into 8 small glasses or demitasse cups. Garnish each serving with a heaping teaspoon of the whipped cream and 2 mint leaves.