Cucumber Soup with Mint Ice Cream

Finely chop the cucumber until it fills 1/3 of the bowl

Cut the rest into small pieces and blend with the yogurt, heavy cream, vinegar, salt, and chopped mint leaves

Blend until smooth

Pour into a serving dish and add chopped cucumber

Check the seasoning

Serve in two bowls or cups

Place three slices of cucumber on top of each bowl and cover with a spoonful of mint ice cream

To make the mint ice cream: bring 1/2 cup of water to a boil in a small saucepan, then add the tightly packed mint leaves and sugar

Let it simmer for a few seconds

Strain through a fine-mesh sieve into a bowl, allowing the liquid and mint leaves to cool separately to prevent the mint from losing its color

Blend the mint leaves and liquid in a blender or food processor

Pour into an ice cube tray and freeze until hard

Break into small pieces by passing through a meat grinder or food processor

Form into balls with the help of a melon baller and place on a baking sheet lined with plastic wrap

Freeze again and use in the soup

Any remaining can be used to add flavor to ice cream