Iced cucumber Soup

Ingredients

• 1 large cucumber
• 1 onion
• 900 ml chicken stock
• 25 g butter or margarine
• 25 g plain flour
• Salt and pepper
• 150 ml natural sugar

Garnish

• 18 ice cubes
• Mint sprigs
• Cucumber slices

Cooking Process

Serves 6
Cooking time: 25 minutes
Calories: 85 per portion

1. Dice the cucumber, and finely chop the onion.
2. Place the cucumber in a saucepan with the stock and onion.
3. Bring to the boil, cover and simmer for about 20 minutes, or until the cucumber is tender.
4. Cool ,then blend in a liquidiser until smooth.
5. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute.
6. Gradually add the cucumber purée.
7. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes.
8. Season to taste.
9. Add the natural yoghurt and leave to cool thoroughly.
10. Garnish each serving with ice cubes, mint sprigs and cucumber slices.

Bon Apetite!