Curfew chronicles and cucumber soup

Ingredients:

- 4 tablespoons olive oil
- 1 medium onion chopped
- 10 Lebanese cucumbers chopped (about 5 cups)
- 1 litre water
- 1 litre milk
- 4 to 6 tablespoons quick-cooking oats/ oat flour
- 1/2 teaspoon garlic powder
- 1 teaspoon herbs de Provence
- 1 tablespoon dried mint
- 1/2 teaspoon allspice
- 1 teaspoon salt

Preparation:

- In a pot add the oil and chopped onions and cook over medium heat for 5 minutes
- Add the cucumbers and stir for 5 to 7 minutes
- Add the oat four and stir for 2 to 3 minutes
- Add the water and milk and cook over medium heat for 30 minutes then take off the heat
- Add the garlic powder, herbs, allspice and salt and puree the soup using a hand held blender or in a food processor (if using a food processor, please do it in batches and allow the soup to cool down a little before attempting to blend it)

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