Heat 2 tablespoons olive oil in a wok or large fry pan, stir-fry the onion, garlic, and 10 peppermint leaves; add chicken stock granules. Set aside.
Blend the cucumber, yogurt, and half of the cranberries; pour in the onion mix, a pinch of pepper and the remaining chicken stock, blend again. Check seasoning.
Serve cold and decorate with cranberries and peppermint leaves.
