Lebanese Cucumber Soup - cooking recipe

Ingredients

1 medium cucumber, peeled (reserve some for garnish)
2 spring onions
1 clove garlic, crushed and finely chopped
1 (8 ounce) carton natural low-fat plain yogurt
2 1/2 ounces sour cream
1 tablespoon of fresh mint, chopped (reserve a few leaves for garnish)
1 teaspoon lemon juice
salt & freshly ground black pepper

Preparation

Finely grate or chop cucumber; do this over a bowl to catch any liquid.
Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
Chill in the fridge until cool.
To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.