Chilled Cucumber Soup
200g Greek yogurt
100ml vegetable stock (prepared and cooled)
1 cucumber, peeled
2 spring onions
1 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
Juice of ¼ lemon
Pinch of salt and pepper
- Finely slice the spring onions, place in a small bowl, and squeeze over the lemon juice. Set aside for 10 minutes.
- Meanwhile, in a large bowl whisk the Greek yogurt with the vegetable stock until well combined.
- In a blender, blend the cucumber, spring onion and lemon mixture, dill and parsley. Add to the yogurt mixture and whisk to combine. Refrigerate for an hour or until ready to serve.
- You can top the soup with extra diced cucumber, spring onions and herbs.