900ml fat free chicken stock
200g Barker’s Capsicum & Apricot Chutney
600g peeled and deseeded cucumber
10 herb sprigs (eg: mint, oregano)
Mix the chicken stock and the Barker’s Capsicum & Apricot Chutney together, puree and place in a large container.
Puree the cucumber and add to the chicken stock mixture.
Cover the mixture and leave in the refrigerator to chill.
Serve garnished with a sprig of herb.