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LOCATION: Recipes >> Soups >> Cucumber Yogurt 01

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Cucumber and Yoghurt Soup

1 large cucumber
3 teaspoons olive oil
1 small onion, chopped
625 ml (20 fl oz/2 1/2 cups) hot chicken stock
grated peel and juice of 1/2 lemon
3 teaspoons chopped fresh dill
90 ml (3 fl oz/1/3 cup) strained Greek yoghurt
salt and pepper
dill sprigs, to garnish

Cut 5 cm (2 in) piece from cucumber, then chop remainder. Put oil
in a pan, add onion and cook gently until soft.

Add chopped cucumber, stock, lemon peel and juice and dill. Bring
to the boil, then cover and simmer for 15-20 minutes, until cucumber
is tender. Puree in a blender or food processor, then turn into
a bowl and cool. Stir in half the yoghurt and chill.

Check seasoning, then thinly slice reserved piece of cucumber.
Serve the soup garnished with thin slices of cucumber floating on
the surface and the remaining yoghurt spooned on top with sprigs
of dill.

Serves 4-6.

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