Peel the cucumber, cut in half lengthwise and remove the seeds. Mix one half of the cucumber with yogurt, some lemon juice and the vegetable stock and strain through a coarse sieve. Cut the other half of the cucumber into fine cubes, salt lightly and chill. Season the soup with freshly ground sea salt and ground pepper and chill well. Finely chop the garlic cloves, drain the cucumber cubes and add them together to the soup. Serve the soup in chilled cups and decorate with chopped mint.
Preparation Tip:
RECOMMENDATION: fresh, crispy Turkish pita bread
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