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