Cucumber-Dill Soup with Spring onions

Ingredients for Cucumber-Dill Soup with Spring onions

• 5 large cucumbers, peeled, quartered lengthwise, and seeded

• 1 bunch spring onions

• 1 bunch dill, ends picked

• 1 clove garlic, chopped

• Juice of 3 large lemons

• 950ml buttermilk

• 240ml plain yoghurt

• Salt

• Freshly ground white pepper

• Dash of Tabasco

How to make Cucumber-Dill Soup with Spring onions

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the spring onions crosswise. Set aside.

2. Coarsely chop the remaining cucumbers and spring onions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yoghurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and spring onions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.