Cold cucumber and dill soup
Photo by Tam West
This lightly chilled Bulgarian soup makes a refreshing starter on a warm day and it can also be used as a sauce for grilled vegetables or roasted meats.
- Whisk natural yoghurt, sour cream, garlic and the lemon zest and juice until smooth.
- Add cucumber, walnuts and chopped dill and chill lightly.
- Season with salt and pepper and serve as a refreshing starter (thinned out with a little stock if necessary), or try it as a sauce for grilled vegetables or roasted meats.
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