Iced Cucumber Yogurt Soup

4 cucumbers (about 15-20cm/5-6inches long)
1 generous pinch ground ginger
salt and pepper to taste

1/4 cup vegetable stock
1 cup low fat yogurt

4 tablespoons pumpkin seeds
2 tablespoons olive oil
dried chili flakes

Serves 4
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Cut the cucumbers into quarters lengthwise and remove the seeds. Chop roughly, then puree with a food processor. Season with ginger, salt and pepper. Put in the freezer for about 10-15 minutes, or until cucumbers just start to freeze.

Roast the pumpkin seeds in a dry pan over medium heat for 5-8 minutes. Set aside.
Combine vegetable stock with yogurt.

Take the cucumbers out of the freezer. Fold in the yogurt veggie stock mixture. Transfer to serving plates. Garnish with olive oil, pumpkin seeds and dried chili flakes. Serve immediately.
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