Chilled Summer Cucumber Soup

By AlexG

After having scoured various websites for a chilled cucumber soup, I arrived at this delicious combination...

I hope you enjoy.

Ingredients

• 3 Cucumber – chunked for easy blending, peel removed
• 1/3 cup dill – fresh, chopped
• 1-3 cus. plan yoghurt (try to find natural yoghurt without gelatin, cara or starches))
• 1 medium Onion, or 2 spring onions – chopped
• 1 Garlic clove
• 1 tsp. Salt
• 3-5 tbs. Olive oil
• 2 tbs. Lemon juice
• 1 tbs. Lemon zest
• 1 tbs Fish sauce

Details

Servings 4

Preparation

Step 1

Puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours.

Taste and adjust the salt/pepper, if necessary.

I like it extra dill/lemony and usually add more when I can. The Zest gives it an interesting flavour.

The first time I tried this I used 3 cups of yoghurt, I don't think it would lose any richness if you reduced to 1 or 2 cups... - Also depends on the water content of the cucumber.