Iced Cucumber Soup

Ingredients

• 1 large onion sliced
• 1 teaspoon dill, a sprig mint
• 5 cups homemade chickenstock or vegetable stock
• 2 large cucumbers, peeled, seeded and chopped
• 1 tablespoon water, 2 tablespoons cornflour
• 1 cup non-fat yoghurt
• cucumber slices and mint for garnish
• Serves 10

Directions

1. Simmer onion with mint, dill, seasoning and stock until tender.
2. Add cucumbers and cook 10 minutes.
3. Puree soup in blender. Return to saucepan and add cornflour blended with water. Simmer 2-3 minutes.
4. Allow to cool and chill in refrigerator.
5. Garnish with yoghurt and mint if desired.