This refreshing cucumber soup with yogurt and dill is ready in just a few minutes. Serve it well chilled, with crunchy bread croutons for a little extra bite.
On warm days, a light lunch or starter is just the thing, without having to spend a long time standing over a pan. Cucumber, creamy yogurt and fresh dill come together in a mild, herby soup that’s easy to make ahead. Put the ingredients in the fridge beforehand, and just before serving all you have to do is blend them. A handful of warm, crunchy croutons makes each bowl a little more substantial.
Cut the bread into small cubes. Heat 1 tablespoon olive oil in a frying pan and cook the cubes for 4–5 minutes, turning, until golden brown and crunchy all over. Transfer them to a plate and leave to cool.
Put the cucumber, yogurt, dill, garlic, lemon juice, cold water and 1 tablespoon olive oil in a blender. Add the salt and black pepper.
Blend until smooth. Taste and add extra salt, pepper or lemon juice as needed.
Cover the soup and refrigerate for at least 30 minutes. If the cucumber and yogurt are already chilled, the soup will be ready to serve sooner.
Divide the soup among four bowls. Garnish with the bread croutons and the reserved dill sprigs, and serve immediately.
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