Cold Yoghurt and Cucumber Soup


For Soup:
2 English cucumbers, seeded and finely diced, 72g reserved for garnish
145g FAGE Total, FAGE Total 2% or FAGE Total 0%
Juice of 1 small lemon, about 2 tablespoon
50g fresh chopped dill
2 tablespoons fresh chopped mint
2 tablespoons olive oil, plus more for serving
2 garlic cloves, minced
½ teaspoon cumin
¾ teaspoon fine sea salt

To Serve:
60g chopped, toasted walnuts
Reserved, diced cucumber
Olive oil
Fresh dill 

  1. Soup: In a blender combine cucumber, FAGE Total, lemon juice, dill, mint, olive oil, garlic, cumin and salt. Blend until smooth, adding up to 60ml very cold water to achieve a smooth consistency.
  2. To Serve: Ladle into bowls and top with toasted walnuts, cucumbers, a drizzle of olive oil, and dill.