Big Tom Cool Soup

Ingredients

2 x cucumbers
Chicken stock (1 x chicken stock cube)
1 x 75cl Big Tom bottle
Sour cream / Crème fraiche
Black Pepper
Paprika

Method

Peel two cucumbers and simmer gently for 10 minutes in 50cl chicken stock (a stock cube is fine). Blend this with 75cl Big Tom, fold in a cup of sour cream (or creme fraiche) and then allow to chill and serve with freshly ground pepper and a light dusting of paprika.