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Chilled Cucumber and Mint Soup

4 small Lebanese cucumbers
100 mls mineral water
4 tablespoons skim milk natural yoghurt
2 tablespoons continental parsley (leaves only)
1 to 2 tablespoons mint (leaves only)
salt, to taste
vinegar, to taste
ice cubes, for garnish
sour cream, for garnish
freshly ground black pepper

Peel the cucumbers. The tips are bitter, so it's important to remove
all the cucumber ends as far back as the seeds. If the seeds of
the cucumbers are very small don't worry about removing them.

Put the cucumbers into a blender. Blend, add the mineral water,
blend again then scrape down the sides and add the yoghurt. Blend
again, then pour into a large serving bowl. Add salt and vinegar
to taste.

(Tip: To ensure herbs have a strong green colour, drop them into
boiling water for 30 seconds. Remove, then immediately place into
cold water. Chop herbs finely and set aside until ready to serve.)

At serving time, add the chopped, blanched herbs to the soup and
stir through. Ladle the soup into individual bowls. Garnish with
a few ice cubes, a dollop of sour cream and some freshly ground
black pepper.


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