1 Halve the cucumbers and remove seeds.
2 Chop into wedges.
3 Peel and dice the potato into large pieces.
4 Place vegetables and stock in a saucepan, bring to a boil and cook for 15 minutes.
5 Blend and season.
6 Serve with crumbled Feta and pine nuts.
Tip: you can also serve this soup cold.