Pour 1⁄4 cup boiling water over tea bags in a heat-resistant bowl or container. Steep 5 minutes and remove tea bags. Add vinegar, sugar and yogurt and mix well. Pour mix- ture over the sliced cucumbers. Toss and chill for 10 minutes.
(To enjoy these same ingredients as a chilled cucumber soup, simply remove the seeds from the cucumbers and prepare salad as above. Puree mixture in a blender, chill and serve.)