COLD CUCUMBER-MINT SOUP

by Mary Ryder   –   Daily Commercial

Servings: 4

INGREDIENTS:

• 1 1/2 cups plain yogurt
• 1/2 cup sour cream
• 1/3 cup fresh spearmint leaves
• 2 spring onions, trimmed and chopped
• 2 medium cucumbers, peeled, seeded and chopped
• Pinch of salt

DIRECTIONS:

Put ingredients in blender and purée until smooth. Chill covered for at least 2 hours. If desired, garnish with sprigs of mint or basil to serve. If it’s really hot or if you want to show off, serve in chilled bowls.