Name: Chilled cucumber soup with whipped feta toasts
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 8 lebanese cucumbers (1kg), chopped coarsely; 2 cup (560g) greek-style yoghurt; 2 clove garlic, crushed; 1 tablespoon lemon juice; 2 green onions (scallions), chopped coarsely; 2 tablespoon coarsely chopped fresh dill; 2 tablespoon extra virgin olive oil; 3 baby cucumbers (135g), sliced thinly; 1 tablespoon fresh dill sprigs, extra; 1 tablespoon extra virgin olive oil, extra; 16 slice sourdough baguette; 1/3 cup (80ml) extra virgin olive oil; 200 gram greek feta; 1 clove garlic, crushed; 1 teaspoon lemon juice

Ingredients

8 lebanese cucumbers (1kg), chopped coarsely

2 cup (560g) greek-style yoghurt

2 clove garlic, crushed

1 tablespoon lemon juice

2 green onions (scallions), chopped coarsely

2 tablespoon coarsely chopped fresh dill

2 tablespoon extra virgin olive oil

3 baby cucumbers (135g), sliced thinly

1 tablespoon fresh dill sprigs, extra

1 tablespoon extra virgin olive oil, extra

16 slice sourdough baguette

1/3 cup (80ml) extra virgin olive oil

200 gram greek feta

1 clove garlic, crushed

1 teaspoon lemon juice

Method

1.Process chopped cucumber, yoghurt, garlic, juice, green onion, chopped dill and oil until smooth. Strain mixture through a large sieve over a large bowl, pressing down firmly on solids. Discard solids. Season to taste. Cover; refrigerate 2 hours or until chilled.

2.Make whipped feta toasts: Heat a chargrill pan over medium heat. Brush baguette slices with 2 tablespoons of the oil. Chargrill, in batches, for 1 minute each side or until lightly charred. Using a food processor, briefly pulse fetta and garlic, until it forms a spreadable consistency. With the motor operating, gradually add juice, then remaining oil; process until light and fluffy. Spread whipped feta onto toasts.

3.Place baby cucumber slices in chilled glasses, pour in chilled soup, top with extra dill; drizzle with extra oil. Serve with whipped feta toasts.

The soup and whipped feta can be made a day ahead; refrigerate in separate airtight containers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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