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
  • Print


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


Chilled cucumber soup with whipped feta toasts
  • 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.

More From Women's Weekly Food