Iced Cucumber and Yoghurt Soup from Spring and Summer Cooking with a Veg Box (Riverford Companions)

Ingredients

• ice cubes, to serve
• 1 garlic clove, finely chopped or crushed
• 1 tsp caster sugar
• 1 bunch of dill, chopped
• 10 mint leaves, chopped
• salt
• pepper
• 2 tbsp olive oil
• 1 large or 3 mini cucumbers, peeled if the skin is tough and cut into 5mm dice
• 500 ml Greek-style or other full-fat plain yoghurt