This is such a wonderful “inner course” in a dinner party as it’s so refreshing and light.

Yields 2 quarts

3/4 cup vegetable or chicken broth
3 green onions, sliced (white and green parts)
1 large clove garlic, minced
2 heaped tbsp minced Italian parsley
1 tbsp white wine vinegar
generous pinch of salt
3 large English cucumbers, peeled, seeded and chopped into dice.
3 cups good plain yoghurt (I use full fat)

1/2 another English cucumber, unpeeled and finely sliced for a garnish
A few fresh mint leaves or chopped chives for garnish

Combine the broth, green onions, garlic, parsley, vinegar and salt in a food processor or blender.
Pulse a few times to mix.
Add 2/3 of the diced cucumbers and puree.
Add the yoghurt and blend.

Add the finely diced cucumber to the cold soup and transfer it to a container and chill in the fridge.
When serving, garnish the individual bowls of soup with the sliced cucumber and either some chopped chives or a few sprigs of mint