Chilled cucumber, dill and yogurt soup
- Preparation and cooking time
- Total time
- + chilling
- Easy
- 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
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.
