Cool cucumber soup (6p)

3 cucumbers

1 red onion

8 dl fat yoghurt

1 table spoon concentrated chicken stock

0,5 bundle of menthe

salt and pepper

eatable flowers for example flower cress, pansies or violets

Chop the cucumbers and the onion. Mix cucumber, onion, yoghurt, stock and menthe in a blender. Season with salt and pepper. Keep the soup at least 30 minutes in the fridge before serving. Decorate with the flowers.