• 1 cucumber
• salt and pepper to taste
• 3/4 pt. strong chicken stock
• 1/4 pt. tomato juice
• 2 cartons unsweetened yogurt
• 1/4 pt. single cream
• 2 oz. shelled prawns
• 1 clove garlic (optional)
• Mint to garnish

Peel and dice the cucumber, salt and stand 30 minutes then drain (this step can be omitted if the cucumber is not bitter - I have often not had time!). Place diced cucumber in a blender with the stock, tomato juice and yogurt and blend until smooth. Stir through the cream, seasoning and prawns then chill well. Serve in bowls rubbed with the cut clove of garlic and sprinkled with chopped mint.