A cooling summer soup

Last summer after weeks of hot weather and high humidity I was looking for cooling summer recipes - there is a limit to the amount of salads you can eat, day after day for weeks on end. So I went looking for a good cooling recipe that didn't take too much cooking and found one in Delia Smith's book on "Soups". Basically it is half a pint of natural unsweetened yoghurt put in a blender with two peeled and sliced cucumbers, 5 fl oz of soured cream and garlic cloves, blended until smooth and then seasoned, put in a tureen add 2 teaspoons of chopped mint stir and then chill until really cold and then serve.

Anyway, the blessed Delia always suggests too small portions of garlic - for example she suggests 1 clove in her Minestrone recipe when I find we need 5-6 cloves. So with this I used about 5 good sized cloves which proved far too much and so it's a good thing that we both ate it. However, the recipe is nice and refreshing in this hot weather and I'll certainly try it again only with slightly less garlic. Oh, her recipe also suggests adding 2 tablespoons of lemon juice - not a good idea as it curdles the mixtrue, although it makes no difference to the taste.