Ingredients

Method

• 5 large English cucumbers, trimmed and cut into small chunks
• ½ cup water
• ½ cup white-wine vinegar
• Sea salt and coarse black pepper
• Juice of 1 lemon
• 1 bunch fresh mint, chopped, plus extra for garnishing
• 10 ice cubes
• 1 cup black olives, pitted

Method

Ingredients

In a food processor, blend the cucumber, water and vinegar until smooth and thin enough to pour – add a little more water and vinegar if necessary. Season to taste, then add the lemon juice, chopped mint and ice cubes. Chill for 3 hours before serving. Serve topped with pitted olives and sprigs of mint.

Per serving: 559.7 kJ, 0.6 g protein, 8 g fat, 15.4 g carbs