Name: Chilled cucumber and dill soup with smoked trout
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 cloves of garlic, finely chopped; 1 onion, finely chopped; 1 tsp fennel seeds; 6 Lebanese cucumbers, peeled and coarsely chopped (about 1kg); 560 gm thick natural yoghurt (2 cups); 1 cup dill sprigs (loosely packed); 400 gm smoked trout fillets, flaked; 2 bagels, thinly sliced crossways and toasted; Pickled cucumber and radish salad; 3 Lebanese cucumbers, partially peeled and thinly sliced diagonally; 4 radishes, thinly sliced; ¼ cup dill sprigs (loosely packed); 1 tbsp verjuice; 1 tsp white sugar

Chilled cucumber and dill soup with smoked trout

Australian Gourmet Traveller recipe for chilled cucumber and dill soup with smoked trout

Serves 4

Prep

10M

Cook

Total

13M

Chill cucumber and yoghurt before you begin.

Ingredients

1 tbsp olive oil

2 cloves of garlic, finely chopped

1 onion, finely chopped

1 tsp fennel seeds

6 Lebanese cucumbers, peeled and coarsely chopped (about 1kg)

560 gm thick natural yoghurt (2 cups)

1 cup dill sprigs (loosely packed)

400 gm smoked trout fillets, flaked

2 bagels, thinly sliced crossways and toasted

Pickled cucumber and radish salad

3 Lebanese cucumbers, partially peeled and thinly sliced diagonally

4 radishes, thinly sliced

¼ cup dill sprigs (loosely packed)

1 tbsp verjuice

1 tsp white sugar

Method

Main

1.Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds and cook for 3 minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yoghurt and dill, process until smooth, season to taste with sea salt and freshly ground black pepper, then refrigerate.

2.Meanwhile, for salad, combine ingredients and 2 tsp sea salt in a bowl, toss to combine, stand for 10 minutes, then drain.

3.To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.

Styling by Adelaide Lucas

Styling by Emma Knowles