Chilled Cucumber and Dill Soup

Ingredients

• 700 g cucumbers, roughly chopped, skin on
• 50 g fresh dill, stalks and fronds separated
• 300 ml full-fat Greek yoghurtuse a good dairy-free coconut yoghurt to make this vegan
• 150 ml cold water
• 1 cloves garlic, peeled
• 4 spring onions, roughly chopped
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• 1 tsp white wine vinegar
• 6 ice cubes

Contains: milk, sulphites.

Method

1. Put the chopped cucumbers, dill stalks, spring onions, garlic, lemon juice, white wine vinegar, salt, and olive oil into a blender. Add the ice cubes and pour in the cold water.About 5 min
2. Blend on high for 90 seconds until completely smooth. If your blender is small, do this in two batches.About 2 min
3. Add the Greek yoghurt and three-quarters of the dill fronds to the blender. Blend again for 30 seconds until the soup is a uniform pale green and the dill is fully incorporated.About 2 min
4. Taste and adjust with more salt, lemon juice, or vinegar — the soup should taste bright and savoury with a clean dill finish. If it seems too thick, loosen with a little more cold water.About 2 min
5. Pour into bowls or glasses. Finely chop the reserved dill fronds and scatter over the top. Add a drizzle of olive oil and a crack of black pepper. Serve immediately, or refrigerate for up to two hours before serving.About 2 min