1 English cucumber (about 500g)
1-1/4 cups plain yogurt
1 clove garlic
2 tbsp white wine vinegar
9 to 10 fresh mint leaves (plus extra for garnish)
1 cup half and half cream
salt and pepper
Wash and roughly peel the cucumber, leaving some green on the exterior. Halve it lengthwise and scoop out the seeds with a spoon. Cut the cucumber into a large dice.
Place cucumber, yogurt, garlic clove, vinegar and mint leaves in a blender or food processor and buzz until smooth.
Pour the soup into a clean bowl and add 1 cup half and half cream. For a slightly denser, silkier feel use a higher fat cream but add less. Just taste as you go.
Season with salt and pepper and keep chilled in the fridge until you serve.