Chilled Yoghurt and Cucumber Soup with Mint
This cool, light and subtle soup is incredibly easy and quick to make.
However it does need some fresh summer cucumbers in season for the best flavour of all.
This recipe is from The Delia Collection: Soup 4
First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them.
Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving.
To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.