Soups · Summer
Chilled Cucumber and Dill Soup
Bright summer flavours with seasonal vegetables and fruit.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash the vegetables, remove any seeds and chop roughly.
- Put everything except garnish herbs into a powerful blender.
- Blend for 1–2 minutes until smooth, adding a little cold water if required.
- Chill for at least 10 minutes and finish with fresh herbs before serving.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.