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Iced Cucumber Soup

Calories 85 per portion,
Preparation time 5 minutes, plus 1 hour to chill,
Cooking time 25 minutes

ingredients

serves 6
1 large cucumber
1 onion
900 ml (1 1/2 pints) chicken stock
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
salt and pepper
150 ml (1/4 pint) natural yogurt

Garnish
18 ice cubes
mint sprigs
cucumber slices

method

1. Dice the cucumber, and finely chop the onion. Place the cucumber in a saucepan with the stock and onion. Bring to the boil, cover and simmer for about 20 minutes, or until the cucumber is tender. Cool, then blend in a liquidiser until smooth.

2. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Gradually add the cucumber puree. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes. Season to taste. Add the natural yogurt and leave to cool thoroughly.

3. Garnish each serving with ice cubes, mint sprigs and cucumber slices.

Cook's Tip
Before adding the yogurt, whisk a tablespoon of mint jelly into the hot soup until dissolved.

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