Peel the cucumber and remove the seeds. Chop it into small pieces and add them to a mixer. Add salt spring onion, garlic cloves, a little hung curd, fresh cream, vegetable stock and some some ice cubes. Mix well to make the Gazpacho. Refrigerate. Cut the yellow and red bell peppers into small pieces. Mix them with the chopped spring onion bulb olive oil and chopped chives. Your relish is ready. Crush ice in a mixer and pour it on to a plate. Pour the Gazpacho into serving glasses and place them in the crushed ice. Garnish with bell pepper relish and chives.