Cucumber Soup

• 2 cucumbers
• 75cl caillé or sheep yoghurt or goat yoghurt
• mint

Peel and deseed the cucumber. Put it in the processor with whichever lactic product you choose and blast it. Caillé is fermented and very light, of Basque origin, at the far end of the spectrum from Greek yoghurt. Adjust the texture with water and a drop or two of colza oil. Add chopped mint if you fancy it, but not much. Serve chilled.