Chilled Cucumber and Mint Soup
1 cucumber, coarsely grated
500g/1lb 2oz/2 cups Greek yogurt
a handful of fresh mint leaves, chopped
1 garlic clove, crushed
150ml/¼ pint/scant ⅔ cup vegetable or chicken stock
salt and ground black pepper
ice cubes to serve
1 Set aside a little of the grated cucumber for the garnish. Put the rest in a large bowl with the yogurt, mint, garlic and stock. Mix together and season to taste with salt and pepper.
2 Cover the bowl with some clingfilm (plastic wrap) and chill the soup in the refrigerator until ready to serve.
3 Just before serving, give the soup a stir and ladle it into six bowls. Add an ice cube and some of the reserved grated cucumber to each bowl.