Scandinavian Cucumber Soup

(SERVES 4)

• 1 cucumber
• Salt
• 10 ml/2 tsp dried dill (dill weed)
• 30 ml/2 tbsp cider vinegar
• Freshly ground black pepper
• #00 ml/ ½ pt/1 ¼ cups very low-fat plain yoghurt
• 300 ml ½ pt/ 1 ¼ cups skimmed milk

Cut four thin slices off the cucumber and reserve for garnish. Grate the remainder into a large bowl and sprinkle with salt. Leave to stand for 10 minutes. Squeeze out all the moisture and drain off. Stir in the drill, vinegar, a little pepper and the yoghurt. Chill, if time. Just before serving, stir in the milk, ladle into bowls and garnish each with a reserved slice of cucumber.