About this recipe:Wonderfully refreshing in summer, the fragrant aroma of dill complements the delicate taste of cucumber beautifully. Fresh, zesty mint would make a good alternative to the dill.
1 cucumber, peeled and grated (reserve a few slices for garnishing)
1/2 tsp salt
1/2 tsp sugar
50g white bread, crust removed
2 garlic cloves, crushed
50ml olive oil
1 tbsp lemon juice
300g Greek-style yoghurt
3 tbsp single cream
15g fresh dill, finely chopped
fronds of fresh dill to garnish (optional)
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Method Prep:2hr20min › Ready in:2hr20min
Spread the cucumber on a large plate, sprinkle it with the salt and sugar, then leave to drain in a sieve for 15 minutes.
Soak the bread in 100ml of cold water for 5 minutes.
Squeeze the water out of the bread and place in a blender or food processor with the garlic. Let the motor run while pouring in the olive oil. Add the lemon juice. Transfer this mixture to a large serving bowl. Add the yoghurt and cream and stir carefully to combine.
Stir the cucumber into the yoghurt mixture and season to taste. Thin the soup with a little cold water if too thick. Put in the fridge and chill for at least 2 hours.
Just before serving, stir the chopped dill into the soup. Serve garnished with extra dill and a little sliced cucumber, if liked.
To make pretty cucumber rounds for garnishing the soup, score the skin of a small section of cucumber from top to bottom at regular intervals with a cannelle knife or the tip of a paring knife. Then finely slice the cucumber over the slanted blade of a box grater.