2 cups chicken stock
2 cucumbers, peeled and chopped
1 Tbsp yogurt, heaped
1 clove garlic
2 slices of bread, cut into cubes
Salt and pepper to taste
Oil to shallow fry
7-8 mint leaves, chopped
2 tsp lemon juice
Blend the chopped cucumbers in a mixi.
Add chicken stock yogurt, mint, garlic, salt, pepper and lemon juice. Blend it all together.
Keep it in the fridge to cool.
For the Croutons:
Cut the bread into cubes and shallow fry them.
Drain them out on a plate. Grate some Parmesan cheese over it and toss.
Add the chilled cucumber soup in individual bowls. Sprinkle the chopped cucumber, mint, croutons and grated parmesan on it. For the final touch drizzle some oilve oil.
Serve chilled with hot croutons.