My first encounter with cucumber was definitely not love at first sight.
I remember a raw,pale coarsely cut veggie with a less than appealing washy green color and similar taste.
My taste buds decided to block out this experience and cucumber was from then on quoted on my (mental)
It took years to change this perception, more precisely until we spent summer holidays in Spain and were invited to try a kind of cucumber Gazpacho which we all agreed, was delicious and very refreshing.
This was the turning point and from then on I tried to play around a bit with different ingredients for the "perfect" chilled cucumber soup.
With the help of my family ( merciless food critics :)) ) we tried out all possible variations, created a little best of and at the end the result was so tasty and refreshing that it became an instant hit.
1-2 garlic cloves (optional)
2 spoonful high quality Olive oil
800g Greek yogurt
1 1/2 teaspoon sugar
1 1/2 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped dill
2-3 ice cubes
dill for decoration
salt and pepper
Method :Peel cucumber
halve and with the help of a teaspoon, remove carefully all seeds
check that there are no seeds left, because they taste bitter and will spoil the flavor
cut cucumbers in small pieces and peel the garlic
put all ingredients in a blender and puree until creamy
check salt and pepper and refrigerate for up to 3 hours.
Serve chilled and sprinkle with remaining dill.
See you next week.