Cold cucumber soup _ menus for two

PREPARATION TIME: about 15 minutes
COOKING TIME: about 5 minutes, plus cooling and chilling
MICROWAVE SETTING: Maximum (Full)

1 small cucumber, washed,
unpeeled and diced              
200 ml (7 floz) milk              
2 teaspoons flour                 
15 g (1/2 oz) soft margarine
1 teaspoon salt

1/4 teaspoon ground white
pepper
1 small peeled shallot or 1/4
medium onion
3 sprigs parsley

This soup may also be served hot if preferred.
1.  Puree half the cucumber and half the milk plus the other ingredients in the liquidizer. Pour into a 2.8 litre (5 pint) bowl.
2.  Puree the remaining oucumber and milk and add to the bowl. Stirthoroughly. Three-quarters coverthe bowl with cling film and cook for 2 minutes, then stir and cook for a further 3 minutes or until the soup thickens and a curd forms around the edges. Beatthoroughly. Leave until cool, then chill.