Vegetarian recipe ideas
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Put the cucumbers in a colander and sprinkle with the salt. Set aside to drain for 20 minutes.
In the bowl of a food processor, combine the drained cucumbers, garlic, dill, mint and lemon juice, then blitz for 30 seconds. Scrape down the sides with a spatula and blitz for another 30 seconds until you have a thin purée. Transfer to a medium bowl.
Using a spatula, stir the yogurt and cream into the cucumber mixture. Refrigerate for at least 2 hours. When ready to serve, ladle the cold soup into bowls and garnish with cucumber slices and dill.