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