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Chilled cucumber, dill and yogurt soup

Name: Chilled cucumber, dill and yogurt soup
Total time: 20 min
Ingredients: greek yogurt 500g; cucumbers 2; garlic 1 clove, sliced; mint a small bunch, leaves picked; dill a small bunch; white wine vinegar 2 tbsp; celery seeds 1½ tsp, plus a pinch to serve; white pepper; feta 100g, finely crumbled; extra-virgin olive oil 1-2 tbsp; rye bread thinly sliced, to serve

20 minutes + chilling
serves 4
Easy

This creamy chilled cucumber soup is simple to make and ready in just 20 minutes. The fragrant aromatic dill works perfectly with the subtle tasting cucumbers, a perfect summertime starter

Published: April 11, 2018 at 12:11 pm

*This recipe is gluten-free according to industry standards

Ingredients

greek yogurt 500g
cucumbers 2
garlic 1 clove, sliced
mint a small bunch, leaves picked
dill a small bunch
white wine vinegar 2 tbsp
celery seeds 1½ tsp, plus a pinch to serve
white pepper
feta 100g, finely crumbled
extra-virgin olive oil 1-2 tbsp
rye bread thinly sliced, to serve

Method

Step 1

Put the yogurt in a food processor or blender. Save a finger-length chunk of cucumber for serving, then peel and deseed the rest, reserving the seeds. Roughly chop the cucumber and put in the blender too with the garlic, mint, most of the dill, vinegar and celery seeds. Blend as smoothly as you can. Check the consistency – if it’s a little thick, blend in enough of the cucumber seeds to get a thinner consistency. Taste and season with salt and white pepper, then chill until needed.
Step 2

To serve, finely dice the reserved cucumber. Divide the chilled soup between 4 bowls, and scatter some diced cucumber and crumbled feta over each. Top with a pinch of chopped dill and some celery seeds, plus a few drops of olive oil, then serve with rye bread.