Preparation time: 30 minutes then 2 hours chilling time
- 1 cucumber
- a pinch of salt
- 300ml natural yoghurt
- 150ml cream
- 1 garlic clove
- 2 tablespoons olive oil
- white wine vinegar
- fresh mint leaves (to garnish)
1. Cut up the cucumber and sprinkle with salt. Leave for 30 minutes, then rinse well and drain. In a large bowl, mix together the yoghurt, the cream, the crushed garlic, olive oil and white wine vinegar.
2. Season with salt and pepper, then fold in the cucumber. Tip everything into a blender and whizz until smooth. Chill for 2 hours. This soup looks pretty garnished with mint leaves and a swirl of cream for pouring.