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In contrast to the next recipe, this is a cooked cucumber soup. It’s light, delicate and very refreshing.

SERVES 4

1 large cucumber, peeled and diced

1 small onion or shallot, chopped

850ml (1½ pints) vegetable stock

2-3 sprigs of fresh mint

2 tsp arrowroot or cornflour

4 tbsp double cream

salt and freshly ground black pepper

sprigs of fresh mint, to garnish

Put the cucumber and chopped onion or shallot into a large saucepan with the stock and sprigs of mint. Bring to the boil and cover, simmering for 10–15 minutes.

Purée the soup thoroughly and return to the pan. Blend the arrowroot or cornflour with the cream and stir into the soup.

Bring to the boil, stirring all the time, and cook for a few seconds until thickened slightly. (If you’re using arrowroot, don’t overcook it, because that will prevent the soup from thickening.) Season to taste.

Chill thoroughly, then serve in chilled bowls with a sprig of mint on top of each.