Ben Dearnley
Chilled soup is so refreshing on a hot summer’s day. This version requires minimal effort and can be kept in the fridge for 2-3 days. It also makes a lovely entrée. Start this recipe a day ahead – the soup may taste sweet at first, but will balance out the longer you refrigerate it.
Ingredients
Method
1.Combine ingredients in a blender and blend, adding a little water if necessary, until a pourable consistency. Season well with salt flakes.
2.Transfer soup to a container, seal and refrigerate until well chilled (2 hours or overnight).
3.Serve chilled soup with a drizzle of oil and a dollop of yoghurt, topped with dill.
