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Cranberry Cream and Cucumbers
Keep yourself cool and give this COLD soup a try!
Instructions
  1. Heat 2 tablespoons olive oil in a wok or large fry pan, stir-fry the onion, garlic, and 10 peppermint leaves; add chicken stock granules. Set aside.
  2. Blend the cucumber, yogurt, and half of the cranberries; pour in the onion mix, a pinch of pepper and the remaining chicken stock, blend again. Check seasoning.
  3. Serve cold and decorate with cranberries and peppermint leaves.