Olive Magazine
Chilled Cucumber Soup with Yogurt and Dill in Two Bowls

Chilled cucumber, dill and yogurt soup

Published: April 11, 2018 at 12:11 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal316
fat24.8g
saturates12.7g
carbs8.9g
sugars8g
fibre1.6g
protein13.6g
salt0.8g
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*This recipe is gluten-free according to industry standards

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

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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