Chilled cucumber, dill and yogurt soup

Name: Chilled cucumber, dill and yogurt soup
Total time: 20 min
Yield: Serves 4
Ingredients: 500g greek yogurt; 2 cucumbers; 1 clove garlic sliced; a small bunch mint leaves picked; a small bunch dill; 2 tbsp white wine vinegar; 1½ tsp celery seeds plus a pinch to serve; white pepper; 100g feta finely crumbled; 1-2 tbsp extra-virgin olive oil; thinly sliced rye bread to serve

Published: April 11, 2018 at 12:11 PM

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Serves 4

Easy

Total time: 20 mins

+ chilling

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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

Gluten free

Vegetarian

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Alternatives

Complete the dish

Try this recipe for chilled cucumber soup, then check out our gazpacho, courgette soup, watercress soup, and more summer soup recipes.

For a light yet satisfying meal, try our fragrant dumpling soup with noodles, ready in minutes and full of aromatic Asian flavors.

Ingredients

Nutrition

500g greek yogurt
2 cucumbers
1 clove garlic

sliced
a small bunch mint

leaves picked
a small bunch dill
2 tbsp white wine vinegar
1½ tsp celery seeds

plus a pinch to serve
white pepper
100g feta

finely crumbled
1-2 tbsp extra-virgin olive oil
thinly sliced rye bread

to serve

Nutrition: per serving

kcal316

low
fat24.8g
saturates12.7g
carbs8.9g
sugars8g
fibre1.6g
protein13.6g
salt0.8g

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.

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