An unusual and refreshing soup with its origins in the Middle East. Very easy to make, it should be served chilled, accompanied by flat bread, for a perfect alfresco lunch.
Peel and cut the cucumber into 1 cm (½ inch) cubes, salt them lightly and leave on a plate for about 30 minutes. Rinse under cold water, drain and dry on crumpled paper towels.
Bring a small pan of salted water to the boil, lower in the egg and simmer for 7 minutes. Lift the egg out into a bowl of iced water to stop the cooking process and tap to just crack the sh