Summer Tomato Soup

600 ml/1 pint tomato juice
600 ml/1 pint plain low-fat yogurt
finely grated rind and juice of l lemon
1/2 cucumber, peeled and cut into 5mm/1/2inch
cubes
salt
freshly ground black pepper
Garnish:
4 lemon slices
2 teaspoons snipped chives

Put the tomato juice in a bowl, add the yogurt and mix well. Stir in the lemon rind and juice, then the cucumber, and salt and pepper to taste.

Chill in the refrigerator for 1 hour. Pour into 4 individual bowls. Garnish with lemon slices and chives. Serve chilled.

SERVES 4