Cucumber

Yogurt and cucumber soup

1 cucumber                               5oz (150 g) natural yogurt
2 ½ oz (60ml) sour cream            1 garlic clove, crushed
1 teaspoon chopped fresh mint      1 teaspoon fresh lemon juice
salt & pepper
                       

First of all peel the cucumber thinly with a potato peeler so as to leave some of the green, then slice it. Reserve a few slices to garnish the soup, then place the rest in a liquidiser along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. (or you can whizz it with a hand-held whizzer).  Add a seasoning of salt and pepper and lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold water. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving.To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.

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