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Cut the cucumbers in half lengthways, then scoop
out the seeds with a teaspoon and discard them.
Slice the cucumbers.
Put them in a colander and sprinkle with two
teaspoons of salt. Use your hands to mix the
slices so they get a good covering of the salt.
Leave to sweat for 20-30 minutes – the cucumber
will soften. Wash well under the cold tap, then
place in a cloth and pat dry.
Melt the butter in a large pan and add the onion
and garlic. Cook gently over a medium heat until
both soften. Add the cucumber and cook for a
further two to three minutes until darker green
and fragrant. Add the stock and bring to the boil.
Remove from the heat, cool a little and liquidise
until very smooth. Once it is cool, liquidise
again with the yogurt, then season to taste with
salt and pepper, and chill. Serve in bowls with
the mint leaves and a few drops of cream or yogurt
scattered over the top.
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