Chilled yogurt, chilli and cucumber soup

Method

1. Halve the cucumber lengthways, scoop out the seeds with a teaspoon (and discard), then coarsely grate.
2. Spoon into a food processor with the chillies, shallots and garlic.
3. Whizz to a paste, then add a the yogurt and whizz again. Season with salt to taste, then add enough water (about 150 ml) to give a soupy consistency.
4. Chill for 1 hour, then divide between 2 bowls. Drizzle with chilli oil, grind over some black pepper and serve.