Chilled Cucumber, Mint and Yoghurt Soup
Photography by Photography by Nick Tresidder.

INGREDIENTS
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
METHOD
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
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!