Cool as a cucumber soup for hot days
- ½ cucumber
- 150g/5½oz Greek yoghurt
- 1 tbsp chopped fresh mint
- small handful crushed ice
- salt and freshly ground black pepper
- mint leaf, to garnish
Place the cucumber, yoghurt, mint and ice into a food processor and blend together. Season, to taste, with salt and freshly ground black pepper.
To serve, pour into a bowl and garnish with a mint leaf.