Serves 6

500g cucumber
25g tarragon
25g dill
25g mint
500ml vegetable stock
125ml Greek yoghurt
5g creamed horseradish
salt and pepper
1 dessertspoon rapeseed oil to finish 50g diced cucumber to garnish
oil and fresh herbs

• Blend all the ingredients in a high speed blender.
• Pass through a sieve, chill and serve over ice, topped with a spoonful of yoghurt, finely diced peeled cucumber, rapeseed