Chilled Cucumber Soup

A classic and very British chilled soup, that refreshes on hot summer days or warm evenings with friends and family

Serves 2-4
2 large cucumbers
1 small white onion
50g dairy-free margarine
1 tablespoon freshly chopped chives
½ tablespoon freshly chopped parsley
2 tablespoons freshly squeezed lemon juice
15 fl oz vegetable stock
5 fl oz dairy-free cream
salt and freshly ground black pepper
To decorate: Chopped chives and thin slices of cucumber

What to do
Peel the cucumbers, cut in half lengthways, scoop out the seeds and roughly chop the flesh.

Melt half the dairy-free margarine in a pan, add the onion and sauté for 5 minutes until softened but not browning.

Add the cucumber and cook gently for 5 minutes.  Add the stock, salt and freshly ground black pepper, bring to the boil and simmer for 5 minutes.

Add the chopped chives, parsley and fresh lemon juice, then cook for about 5 minutes.

Liquidise in the pan with a hand stick blender.  Cool. Refrigerate until needed.

To serve: Stir in the dairy-free cream,  sprinkle on freshly chopped chives and lay thin slices of cucumber on top.