MIDDLE EASTERN YOGURT AND CUCUMBER SOUP

Serves 4

1 large cucumber, peeled
300ml single cream
150ml natural yogurt
2 garlic cloves, crushed
30ml / 2 tbsp white wine vinegar
15ml / 1 tbsp chopped fresh mint
Salt and ground black pepper
Sprigs of mint, to garnish

1. Grate the cucumber coarsely. Place in a bowl with the cream, yogurt, garlic, vinegar and mint. Stir well and season to taste.

2. Chill for at least 2 hours before serving. Just before serving, stir the soup again. Pour into individual bowls and garnish with mint sprigs.