Instructions: Melt 25g (1oz) butter in a large saucepan over a medium-low heat and fry the onion for about 5 minutes, until just beginning to brown, stirring frequently.

Add the cucumbers and cook over a low heat for 2-3 minutes, stirring frequently. Do not let them brown. Add more butter, if necessary.

Add the stock, heat until just simmering, then cover and cook for 20 minutes.

Remove from the heat and leave to cool slightly. Stir the mint leaves into the soup, then puree, in batches, in a blender or food processor until smooth.

Return the soup to a saucepan and whisk in the ground almonds and cream.

Season with salt and reheat, without boiling.

Serve immediately, or cool and chill before serving garnished with small sprigs of mint.

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