Chilled Cucumber & Yogurt Soup with Dill
15 min · Easy
#light#mediterranean#soup#summer#vegetarian
The most refreshing thing you'll eat all summer. Cool cucumber blitzed silky with tangy yogurt, garlic, dill and mint, served ice-cold with a thread of olive oil. No cooking, no heat in the kitchen — just a bright, herby bowl for the hottest days.
Ingredientsfor 4 portions
- 5.8 cup Cucumber, peeled, plus some diced to garnish
- 500 g Greek Yogurt
- 2 clove Garlic
- 10 tbsp Dill
- 2.5 tbsp Mint
- 1.4 tbsp Olive Oil
- 1 Lemon, juiced
Steps
- Blend most of the cucumber with the yogurt, garlic, dill, mint and lemon juice until completely smooth and pale green.
- Loosen with a little cold water to a sippable, creamy consistency and season well with salt — cold dulls salt, so be generous.
- Chill the soup for at least 1 hour until ice-cold; this is where the flavours meld and brighten.
- Ladle into bowls and top with the reserved diced cucumber and a little extra dill.
- Finish each bowl with a thread of olive oil and a crack of black pepper just before serving.
