Recipe for cucumber, yogurt and dill soup
If you love Indian raita and Greek tzatziki, this soup has your name on it. The cuisines of hot-weather cultures often combine cooling yogurt and crisp, crunchy cucumber with fresh herbs, and that's all there is to this soup. If you have mint running amok in your herb garden, use it. If you have dill or parsley, use those. Plan to make the soup a few hours ahead, to allow the flavors to come together, and serve it ice-cold.
Cucumber, yogurt and dill soup
Inspired by every wonderful bowl of tzatziki I've ever eaten, this recipe serves 4.
6 mini cucumbers, or 1 English (seedless) cucumber, roughly diced
8 oz plain Greek yogurt (I use 0% fat)
1 cup water (or substitute chicken stock, if you wish)
1 oat bran or whole wheat pita bread, torn into small pieces
3 Tbsp fresh dill weed
1 Tbsp honey, or more to taste
Kosher salt and fresh ground pepper, to taste
In a food processor or blender, puree the cucumbers and dill. Add remaining ingredients, and blend until smooth.
Chill for at least 2 hours, or up to 6 hours. Taste and adjust seasoning with salt, pepper and honey, before serving.
Garnish with a bit of dill weed, and serve very cold.