Chilled cucumber, mint, yoghurt and apple soup
- 4 cucumbers, finely chopped
- 2 Granny Smith apples, cored and grated
- 1 handful fresh mint leaves, finely chopped
- 500ml (2 cups) plain Greek-style yoghurt
- 1 x 340ml can sparkling apple juice
Combine all the ingredients in a food processor, blend until smooth and strain through a fine sieve. Place in the refrigerator until chilled.
Serve in bowls or shot glasses.