Chilled Cucumber, Mint and Yoghurt Soup

From issue #2.
Photography by Photography by Nick Tresidder.
Chilled Cucumber, Mint and Yoghurt Soup


3 medium telegraph cucumbers
1 tablespoon salt
2 large cloves garlic, crushed
1/ 3 cup packed mint leaves
2 cups chicken stock or cold water
11⁄2 cups plain, unsweetened yoghurt
freshly ground black pepper, to taste
extra yoghurt for serving, mint leaves for garnish


Lightly peel, quarter and seed the cucumbers and cut across into 5cm lengths. Place in a food processor and chop the cucumbers until medium fine. Scrape into a bowl and stir in the salt. Leave to stand for 1 hour.
Drain the cucumber in a sieve, pressing lightly to remove the excess liquid.
Place the cucumber, garlic and mint into the bowl of a food processor or blender. Chop, then add the stock or water and blend again until finely puréed. Stir in the yoghurt, season to taste and refrigerate until well chilled.

To serve: Pour into tiny (30ml) serving glasses (we used shot glasses) and top with a little yoghurt and a small mint leaf. Makes 36 x 30ml serves