2 Kitchen Garden cucumbers

1 lime

2-3 Kitchen Garden ‘Padron’ (green) Chillis

2 tablespoons yoghurt

2 spring onions roughly chopped

1 clove garlic chopped finely

2 tablespoons olive oil

Good handful chopped coriander

1 tsp caster sugar

Salt and pepper to taste

Method

Cube the cucumber (leave peel on and seeds in), finely chop the garlic, roughly chop chillis, coriander and spring onions. Place in blender with olive oil, yoghurt and juice of a lime. Blend until desired consistency (I prefer it to be quite coarse) and a beautiful green colour. Add salt, pepper and a little sugar to taste. Adjust seasoning by adding more lime/yoghurt/olive oil/chilli to taste. Place in fridge to chill for a couple of hours or overnight. Serve with soughdough toast and a garnish of finely diced cucumber, coriander and perhaps some red pepper for colour and a little olive oil swirled on the top.