Chilled cucumber soup with whipped feta toasts
Sharp and tasty whipped feta toasts make a wonderful contrast to this cool, mild chilled cucumber soup.
- 20 mins cooking
- Serves 8
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Ingredients
Chilled cucumber soup with whipped feta toasts
- 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
Chilled cucumber soup with whipped feta toasts
- 1Process 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.
- 2Make 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.
- 3Place baby cucumber slices in chilled glasses, pour in chilled soup, top with extra dill; drizzle with extra oil. Serve with whipped feta toasts.
Notes
The soup and whipped feta can be made a day ahead; refrigerate in separate airtight containers.