1 cucumber, peeled, halved and deseeded
¾ pint/425ml plain yoghurt
¾ pint/425ml chicken or vegetable stock
1 clove garlic - finelychopped
1 tablespoons olive oil
1 level teaspoons salt
1 teaspoons chopped mint
1 teaspoons chopped chives
juice of ½ a lemon

METHOD

Cook the garlic in the olive oil over a low heat until soft. Leave to cool. Mix the salt, the garlic and the oil together to make a paste. Add the lemon juice, the yoghurt and the cooled stock. Mix well. Chop ¼ of the cucumber as finely as possible, Set aside. Grate the remaining ¾ cucumber and add to the yoghurt mix. Blend all the ingredients together and chill well before serving. Add some of the diced cucumber and herbs to each bowl of soup before serving.

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