Chilled cucumber and yoghurt soup
2 hours 20 min
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.
Maggie Pannell
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Ingredients
Serves: 4
- 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)
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.
COOK SMART
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.
