Now that there is an abundance of fresh mint growing in our gardens, allotments and pots on the windowsill, it’s time to enjoy it while it is at its best. Mint tends to toughen up somewhat as summer progresses and often takes on a harsher flavour; it should be celebrated now while at its best. This soup, which is popular in Eastern Europe, the Middle East and Asia, is best made several hours before needed, to give the mint time to infuse its flavours into the yoghurt.

YOU WILL NEED Two cucumbers, peeled and chopped into small cubes 8oz (250g) carton of Greek-style yoghurt 9fl oz (275ml) tomato juice 1½pts (900ml) vegetable or chicken stock One generous bunch of fresh mint leaves — chopped fine Four sprigs coriander — chopped fine 1 tbspn salt Tabasco sauce (optional).

Method: Place the cucumber cubes into a colander, sprinkle with the salt then leave for 30 minutes. This will remove much of the moisture.

Once the cucumber is covered with salt, combine the yoghurt, tomato juice, stock and half the chopped mint and leave to infuse.

When 30 minutes has passed, rinse the salt from the cucumber and pat dry with kitchen paper, then strain the liquid infusion into a clean bowl.

Stir the cucumber into the yoghurt mix, add the rest of the mint and the coriander and leave to infuse for a further 30 minutes.

Taste, adjust seasoning, spicing it up a little with a few shakes of Tabasco sauce if liked, then place in a covered container and allow to chill in the refrigerator for at least four hours before serving.

Serve with hot garlic bread.