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Chilled cucumber and mint soup

Lotte Duncan from Good Food Live
For a refreshing starter on a hot summer's day try Lotte Duncan's easy-to-make chilled cucumber soup

Chilled cucumber and mint soup

Method

1. Peel and dice the cucumber, salt lightly and leave on a plate for half an hour. Then rinse thoroughly and drain.

2. Mix the stock, natural yogurt and cream together. Add the garlic and season with salt and freshly ground pepper.

3. Stir in the cream, the lemon juice and cucumber, then chill in the refrigerator for 2 hours.

4. Just before serving toss in 4 ice cubes and the mint.

5. Ladle into soup bowls, garnish with the chopped cherries and some pink rose petals and serve at once.

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Serves: 4-6

Prep: 15 min, plus salting and chilling

Ingredients
1 large cucumber
salt and fresh ground black pepper
425ml chilled fresh vegetable or chicken stock
275ml natural yogurt
150ml single cream
juice of 1/2 lemon
1 garlic clove, finely chopped
very large handful of fresh mint, finely chopped