Chilled cucumber soup

Ingredients:

• 2 medium-sized onions, chopped fine
• 4 cucumbers peeled, seeded and sliced
• 2 ½ cups of yoghurt
• 1 bunch fresh green coriander
• Tabasco sauce to taste
• salt and freshly ground black pepper
• 2 cups of stock

Method:

• Wash the coriander thoroughly. Chop the leaves and the stalks and keep aside.
• Add the peeled and chopped onions and the peeled, seeded and sliced cucumbers with the coriander into a blender and mix well till everything is finely chopped.
• In a bowl mix the yoghurt with the Tabasco and the salt and freshly ground black pepper to your taste.
• If you want the spice to be a little less then hold back on the Tabasco adding just 4-5 drops, for a stronger flavour add in more Tabasco.
• Whisk the stock and the cucumber mixture into the yoghurt well.
• Cover and refrigerate for 2-3 hours allowing it to chill.
• For best effect, chill the bowls you want to serve the cucumber soup in and pour the chilled soup into them, when you are ready to serve.
• This can be garnished with a dollop of yoghurt and a few coriander leaves.