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Cold Cucumber and Mint Soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 1 cucumber
  • 1 bunch fresh mint
  • 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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