This vibrant green soup seemed to capture the spirit of the Summer mood …
Ice-cold soups kept in bottles in the fridge, ready to be shared with friends on the beach…
Cool and fresh cucumber dill soup
3 cucumbers, peeled, halved and seeded
1 cup yogurt, from whole milk and Greek
1 tablespoon lemon juice
2 spring onions, chopped, including green parts
3 tablespoons fresh dill, chopped
1 garlic clove, peeled and minced
1 teaspoon sea salt
½ teaspoon ground white pepper
1 cup vegetable stock
2 tablespoons extra virgin olive oil
1. Cucumber mixture: In a large bowl combine cucumber, yogurt, lemon juice, green onions, dill, garlic, salt and white pepper. Stir to combine and set aside covered with cling film, allowing the flavors to infuse for 1 hour.
2. After 1 hour, pour the cucumber mixture in a powerful blender and blend until smooth and creamy. While the machine is running, slowly add the vegetable stock and pure until combined for 1 minute.
3. Transfer to a large jar, cover and refrigerate until chilled, about 2 hours.
4. May be kept refrigerated for a couple of days. Just before serving stir in a swirl of olive oil.