Preparation time 10 minutes (plus refrigerating time)

1. Place cucumber in sieve over bowl, cover, refrigerate 3 hours or overnight. Reserve cucumber liquid in bowl. Squeeze excess liquid from cucumber.

2. Blend or process cucumber, garlic, juice and mint until mixture is smooth, transfer to large bowl. Stir yogurt into cucumber mixture then add reserved cucumber liquid, a little at a time, stirring until soup is of desired consistency.

3. Serve bowls of soup, topped with extra mint and toasted bread, if desired.

Serves 4, per serving 8.9g fat, 715kj (171 cal)