Ingredients
- large cucumbers 2
- Dorset Strained Yoghurt 180g
- vegetable stock 1litre
- dill 1/2bunch
- single cream 100ml
- salt & pepper
Method
-
Peel the cucumbers and cook in the vegetable stock until soft. Leave to cool.
-
Use a handheld blender to create a smooth liquid and slowly add the single cream and yoghurt.
-
Stir in the dill and season to taste. Chill in the fridge until ready to serve.
