Instructions: Finely dice onions.

Grate the cucumber with the skin on. Melt butter in a pan, add the onion and cucumber and cook gently for 4 minutes. Add the dill, mint and stock,bring to the boil and simmer 5 minutes.

Puree in a vitamiser and chill in the refrigerator for 2 hours.

Just before serving, stir in the milk and sour cream, season well.

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