A Glut of Cucumbers

Mint and Cucumber Soup (Serves 4)

1 Chicken Stock Cube
½ a large cucumber
Handful of fresh mint
2 tbsps lemon juice
2 tsps mint sauce
½ pint single cream
Chopped mint for decoration

Dissolve the stock cube in ¾ pint of water and cool.
Peel and chop the cucumber and put into a food processor with the fresh mint and lemon juice.
Liquidise to a puree.
Add cold stock and mint sauce and blend.
Stir in cream.
Sprinkle with chopped mint.