Chilled cucumber and mint soup

Peel and dice the cucumber, salt lightly and leave on a plate for half an hour. Then rinse thoroughly and drain.

Mix the stock, natural yogurt and cream together. Add the garlic and season with salt and freshly ground pepper.

Stir in the cream, the lemon juice and cucumber, then chill in the refrigerator for 2 hours.

Just before serving toss in 4 ice cubes and the mint.

Ladle into soup bowls, garnish with the chopped cherries and some pink rose petals and serve at once.