Cucumber blended with Greek yoghurt, garlic, dill, mint and lemon into a cold, refreshing summer soup. Serves 4.
2piece
300g
1clove
10g
8piece
0.5piece
0.75tsp
ice cold150ml
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 300g | — | — | |
| 3 | | 1clove | — | — | |
| 4 | | 10g | — | — | |
| 5 | | 8piece | — | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 0.75tsp | — | — | |
| 8 | | 150ml | ice cold | — | |
| 9 | | 2tbsp | — | — |
Lay the cucumbers on the chopping board.
Cucumber · 2 piece
Trim the ends and chop them roughly, skin and all.
Add the yoghurt.
Full-fat Greek yogurt · 300 g
Lay the garlic clove on the chopping board.
Garlic · 1 cloveCrush it lightly with the flat of the knife and pull off the skin.
Grate it finely into the blender.
Add most of the dill, keeping a few fronds for the top.
Fresh dill · 10 gAdd the mint leaves.
Fresh mint leaves · 8 pieceLay the lemon half on the chopping board.
Lemon · 0.5 pieceAdd the salt.
Salt · 0.75 tspPour in 150 ml of ice-cold water.
Water · 150 mlBlend for about 1 minute, until smooth and pale green.
Put the blender jug in the fridge for 1 hour, until very cold.
Blend for a few seconds to bring it back together and pour into 4 bowls.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the cucumbers on the chopping board.⏱ 5sResultCucumber |
| 2 | Cucumberstep 1 | | Trim the ends and chop them roughly, skin and all.⏱ 1 min 30sResultCucumber chunks |
| 3 | Cucumber chunksstep 2 | | Put the cucumber in the blender.⏱ 15sResultCucumber chunks |
| 4 | 300 g | | Add the yoghurt.⏱ 10sResultCucumber and yoghurt |
| 5 | 1 clove | | Lay the garlic clove on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 7 | Peeled garlic clovestep 6 | | Grate it finely into the blender.⏱ 20sResultSoup base with garlic |
| 8 | 10 g | | Add most of the dill, keeping a few fronds for the top.⏱ 10sResultSoup base with dill |
| 9 | 8 piece | | Add the mint leaves.⏱ 10sResultSoup base with herbs |
| 10 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 11 | Lemonstep 10 |  | Squeeze in the juice.⏱ 20sResultSoup base with lemon |
| 12 | 0.75 tsp | | Add the salt.⏱ 5sResultSalted soup base |
| 13 | 150 ml | | Pour in 150 ml of ice-cold water.⏱ 10sResultThinned soup base |
| 14 | — | | Blend for about 1 minute, until smooth and pale green.⏱ 1 minResultSmooth cucumber soup |
| 15 | — | | Put the blender jug in the fridge for 1 hour, until very cold.⏱ 1 hrResultChilled cucumber soup |
| 16 | Chilled cucumber soupstep 15 | | Blend for a few seconds to bring it back together and pour into 4 bowls.⏱ 30sResultSoup in bowls |
| Total Time | 1 hr 11 min | ||
| Nutrient | Per serving |
|---|---|
| 133kcal | |
| 9g | |
| 7g | |
| 1g | |
| 9g | |
| 5g | |
| 1g | |
| 499mg |
Cucumber blended with Greek yoghurt, garlic, dill, mint and lemon into a cold, refreshing summer soup. Serves 4.
What you’ll doYou will blend cucumber with Greek yoghurt, garlic, dill, mint, lemon and ice-cold water until smooth, chill it, then finish it with olive oil and dill.
