Chilled cucumber and yogurt soup

Method

1. Coarsely grate 1½ cucumbers and finely dice the rest. Put the grated cucumber in a colander over a bowl and chill for 10 minutes.
2. Whisk the garlic and chilli into the yogurt and season well. Finely chop the mint, reserving some small leaves to use as a garnish, then stir into the yogurt.
3. Squeeze the moisture from the grated cucumber, then add the cucumber to the yogurt with the lemon juice and enough water to bring the mixture to a soupy consistency (about 250ml). Whizz until smooth with a hand blender or liquidiser. Chill until ready to serve.
4. Scatter the diced cucumber and reserved mint leaves over the top. Serve with warm flatbreads and a drizzle of olive oil.