method
1. Cut a few thin slices from the cucumber, wrap them in clingfilm and reserve for garnishing the soup.
2. Lightly peel the cucumber so the skin is removed but the green-coloured flesh remains intact.
3. Cut the cucumber in half lengthways, scoop out and discard the seeds.
4. Roughly chop the cucumber and place in a blender or food processor, add the yogurt, salad burnet and chives and process until smooth. Chill well.
5. Before serving, rub the peeled clove of garlic round each serving bowl,
6. Season the soup with salt and pepper and pour into the four bowls.
7. Garnish with the reserved cucumber slices and serve.
