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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.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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