White country bread, 1 large slice, crust removed, cubed
Chicken broth, ½cup (4fl oz/125ml)
Fresh mint, 2tablespoons chopped
Salt and freshly ground white pepper
Prepare the cucumbers
Cut each cucumber in half lengthwise. Using ateaspoon, scoop out and discard the seeds. Roughly chop 2½ of the cucumbers. Finely chop the remaining half and reserve for garnish.
Purée the soup
In a food processor or blender, combine the roughly chopped cucumbers, yogurt, garlic, onion, bread, broth, and 1tablespoon of the mint. Process to a smooth purée. Season to taste with salt and white pepper.
Chill and serve the soup
Transfer the soup to an airtight container and refrigerate for 2–8 hours. Ladle the soup into chilled bowls. Garnish with the reserved cucumber and the remaining 1tablespoon mint and serve.