Recipe

4 | easy peasy | 5 Ingredients

10 mins + cooling time

Cold Cucumber Soup with Yoghurt and Dill

Ingredients

large cucumbers 2
Dorset Strained Yoghurt 180^g
vegetable stock 1^litre
dill 1/2^bunch
single cream 100^ml
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.

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