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.
- 1 cucumber, roughly chopped
- 2 yellow bell peppers, roughly chopped
- 1-2 green chilies (depending on taste), finely chopped
- 1/2 garlic clove, very finely chopped
- 2 spring onions, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 avocado, stoned, peeled and cubed
- Scant 1 cup Greek yogurt, plus extra to serve
- 1 small bunch mint, roughly chopped
- 1 small bunch dill, roughly chopped
- pinch of sugar, or to taste
- sumac, for sprinkling
- Generous 3/4 cup frozen peas
- 1/2 red onion, finely chopped
- 1 lemon, zest and juice
For the soup
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.