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Cold Cucumber and Mint Soup
- Serves
4
- Difficulty
Easy
By Kit Chapman
Published 1989
Ingredients
1 1 bunch 300 ml ½
Method
Peel the cucumber, pick over the mint (reserving a few leaves for garnishing) and liquidize together. Add the yoghurt and cream and blend again. Season and chill.
Before serving, adjust the consistency if necessary by adding more single cream and garnish with the reserved mint leaves.
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