Recipe for Iced cucumber & mint soup – for 2
This soup, is ideal on  hot summer days and evenings and it's easiloy made.

Ingredients

• 1 chopped cucumber, peeled in strips so that some of the peel stays on to give colour
• 1 small potato peeled and chopped
• ½ onion finely chopped
• 1 tablespoon butter
• 2 tablespoons single cream
• Salt & pepper
• 2 sprigs of mint
• 1 pint hot chicken stock

Method

• Heat butter in a saucepan over low heat and cook onion until translucent
• Add cucumber and stir for 1-2 minutes
• Add potato, stock, salt, pepper and half mint
• Cover and cook for 15 minutes or until vegetables are soft.
• Blend soup and then add cream
• Let the soup cool and then chill in  fridge. An hour before serving put it into the freezer so it's really cold.
• Adjust seasoning if necessary
• Serve with chopped mint on top