Hummus

Cucumber Soup

Serves 2 can be Vegan

Cucumber	1
Milk or soya milk	300ml
Cold water	300ml
Bay leaf	1
Vegetable stock cube	1/2
Salt and white pepper	To taste
Cream or soya cream	15ml
Fresh chives	6 sprigs

1. Peel the cucumber and cut into 1 inch pieces
2. Place in a pan with the milk, water and bay leaf
3. Heat gently and when hot crumble in the half stock cube. Do not add too much or it will overpower the cucumber flavour
4. Continue cooking until the cucumber is tender, about 15 minutes
5. Remove the bay leaf and whiz in a blender until smooth
6. Return to the pan, taste and adjust the seasoning and reheat
7. Pour into two bowls and swirl the cream on top, Garnish with the chives