A Glut of Cucumbers

Mint and Cucumber Soup (Serves 4)

1 Chicken Stock Cube

½ a large cucumber

Handful of fresh mint

2 tbsps lemon juice

2 tsps mint sauce

½ pint single cream

Chopped mint for decoration

Dissolve the stock cube in ¾ pint of water and cool.

Peel and chop the cucumber and put into a food processor with the fresh mint and lemon juice.

Liquidise to a puree.

Add cold stock and mint sauce and blend.

Stir in cream.

Sprinkle with chopped mint.

This site is administered by cjsmithmedia.co.uk