Pour the olive oil in a large saucepan, placed over medium heat. Add in the chopped onion and cucumber and a good pinch of salt and cook for 10 minutes, stirring frequently.
2
Add in the chicken stock and the cilantro leaves and cook over low heat for a further 5 minutes. Using an immersion blender, puree the soup as finely as you can. If you do not have an immersion blender, you can use a regular blender but be careful as the mixture will be hot so take care not to overfill the jar.
3
Mix the yogurt, crème fraiche and mint together in a small bowl. Add the mixture to the soup and whisk to combine well. Taste the soup and adjust the seasoning if necessary with salt and pepper. Remove from the heat. Leave at room temperature until ready to serve.
