This chilled cucumber soup recipe is a delicious summer starter. Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing.

INGREDIENTS

1½ cucumbers, thinly sliced, reserve a few slices for garnish
360gr plain whole milk Greek yogurt
15gr fresh basil leaves
60ml extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
2 tablespoons fresh dill, plus more for garnish
1 garlic clove
¾ teaspoon sea salt
½ teaspoon honey
Freshly ground black pepper
Fresh mint or chives, for garnish

METHOD

In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth.

Chill for at least 4 hours.

Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and chives. Serve cold.