Cucumber, Lemon And Mint Soup

I tablespoon polyunsaturated vegetable oil
1 small onion, peeled and finely chopped
1/2 cucumber, peeled and cut into 5 min/1/2inch
cubes
450 ml/3/4 pint plain low-fat yogurt
300 ml/1/2 pint chicken stock
finely grated rind and juice of 1 lemon
2 tablespoons chopped mint
salt
freshly ground black pepper
mint.sprigs, to garnish

Heat the oil in a pan, add the onion and fry gently for 3 minutes. Add the cucumber and fry for a further 5 minutes. Transfer to a bowl and leave to a bowl and leave to cool. in the yogurt and stock, then the lemon rind and juice, mint and salt and pepper to taste.

Chill in the refrigerator for 1 hour. Pour into 4 individual chilled bowls, garnish with mint sprigs and serve chilled.

SERVES 4