1. In a large saucepan, melt the butter and gently fry the onion and garlic until softened and translucent. 2. Add the cucumbers, apples and stock and bring to the boil; reduce the heat and simmer for 5 minutes. 3. Remove from the heat and when cool enough to transfer to a blender or processor, blend until smooth; season to taste. 4. TO SERVE: Serve this soup hot with garlic bread and garnish soup with chives and a little cream; alternatively, chill the soup in the fridge and serve garnished with cucumber slices and natural yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
