Summary

Ingredients

• 1 cucumber (s)
• 200 ml vegetable stock, very cold
• 250 g yourt
• Ground cumin
• 1 tablespoon mint, chopped
• salt and pepper
• some chili powder

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Instructions

1. Peel and core the cucumber and cut into pieces. Place in a tall container with the stock and yoghurt and puree with a hand blender.
2. Season to taste with cumin, salt, pepper and chilli. Mix in the mint leaves and serve.