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.
Nutritional Information
- Kcals 316
- Fat 24.8g
- Saturates 12.7g
- Carbs 8.9g
- Sugars 8g
- Fibre 1.6g
- Protein 13.6g
- Salt 0.8g
