Fast Recipes

Chilled cucumber and dill soup with smoked trout

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

By Adelaide Lucas
  • 10 mins preparation
  • 3 mins cooking
  • Serves 4
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Chilled cucumber and dill soup with smoked trout
Chill cucumber and yoghurt before you begin.


  • 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


  • 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.
  • Author: Adelaide Lucas