Yogurt And Mint Soup

300 g/10 oz plain low-fat yogurt
150 ml/1/4 pint tomato juice
175 ml/6 fl oz skimmed milk
1 clove garlic, peeled and crushed
1 tablespoon chopped mint
I/2 cucumber, peeled and finely diced
salt
freshly ground white pepper
mint sprigs, to garnish

Place the yogurt and tomato juice in a bowl and mix together thoroughly. Stir in the milk, garlic, chopped mint, cucumber, and salt and pepper to taste. Transfer to a soup tureen and chill for 2 hours. Garnish with mint to serve.

SERVES 4