The Triangle Team

This refreshing, cooling soup is salad in a mug.

4 large cucumbers or more if smaller
1 small red onion chopped or a handful of spring onions, chopped
2 cloves garlic, chopped
¼ cup olive oil
2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves)
1½ cups greek yoghurt
Salt to taste

Peel cucumbers if they’re large and cut into chunks.
Pick the herbs off their stalks, wash and dry.
Place everything into a food processor and blend well. Adjust for salt.
Refrigerate and serve cold.