Cold cucumber cream soup

500 ml (18 fl oz) vegetable stock

3 tablespoons olive oil

1 onion, chopped

250 g (9 oz) cucumbers, chopped

250 g (9 oz) potatoes, diced

25 g (1 oz) lettuce, chopped

6 fresh mint leaves, plus extra to garnish

50 ml (2 fl oz) double cream

salt and pepper

Pour the stock into a pan and bring to the boil. Heat the oil in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened.

Add the cucumber, potatoes, lettuce and mint, and cook for a further 5 minutes.

Season with salt and pepper to taste, pour in the hot stock and cook for about 15 minutes.

Transfer to a food processor and process to a purée. Pour into a pan and reheat.

Stir in the cream and heat for 5 minutes more.

Remove from the heat, leave to cool to room temperature, then chill in the refrigerator for several hours.

To serve, pour into a soup tureen and garnish with mint leaves.

Preparation time:
15 min, plus 2 hours chilling

Cooking time:
25 min

Serves 4