Ladle Up: Creamy Cucumber And Dill Gazpacho
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Dive into the rustic-yet-refined world of modern Swedish cuisine with Lagom, which means "not too much and not too little." Blogger Steffi Knowles-Dellner is a master of this delicate balance. Try this creamy cucumber and dill gazpacho for a light, cool first course.
This is my Swedish take on a Mediterranean classic. The Greek yogurt and avocado give it a wonderfully creamy texture and trick you into thinking you are having something really quite rich and indulgent when actually this is a fresh and light dish with a major focus on veg. Add the chilies according to your taste — they vary a lot, so do taste a little before deciding. I prefer a decent kick.
Ladle Up: Creamy Cucumber And Dill Gazpacho
Blogger Steffi Knowles-Dellner is a master of delicate flavor balance. Try this creamy cucumber and dill gazpacho for a light, cool first course.
Servings
0
servings
Ingredients
- 1 cucumber
- 2 yellow bell peppers
- 1-2 green chilies (depending on taste)
- 1/2 garlic clove
- 2 spring onions
- 3 tablespoons extra virgin olive oil
- 1 avocado
- Scant 1 cup Greek yogurt
- 1 small bunch mint
- 1 small bunch dill
- pinch of sugar
- sumac
- Generous 3/4 cup frozen peas
- 1/2 red onion
- 1 lemon
Directions
- Blitz the cucumber, peppers, chillies, garlic, spring onions, 2 tablespoons of the oil and all but 1 tablespoon of the cubed avocado together in a food processor. Add the yogurt and most of the herbs and continue to blend until smooth. Season with salt, pepper and sugar to taste. Add a little water if the soup seems too thick.
- Blanch the peas in a pan of boiling water for just a minute, then refresh in cold water. Drain thoroughly, then mix with the red onion, lemon juice and zest, remaining oil and reserved avocado. Sprinkle in any leftover herbs.
- To serve, pour into chilled bowls and top with a dollop of yogurt, the pea salsa and a sprinkling of sumac.