Name: Refreshing cucumber, dill and yoghurt soup with cucumber sandwiches
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1.3 kilogram lebanese cucumbers; 1 small cucumber, peeled, thinly sliced; 4 green onions, thinly sliced; 2 cup greek-style natural yoghurt; 2 tablespoon finely chopped dill, plus extra, to serve; 2 tablespoon finely chopped flat-leaf parsley; 1 small vegetable stock cube; 8 slice white bread; 80 gram cream cheese, at room temperature; 1 tablespoon lemon juice

Ingredients

1.3 kilogram lebanese cucumbers

1 small cucumber, peeled, thinly sliced

4 green onions, thinly sliced

2 cup greek-style natural yoghurt

2 tablespoon finely chopped dill, plus extra, to serve

2 tablespoon finely chopped flat-leaf parsley

1 small vegetable stock cube

8 slice white bread

80 gram cream cheese, at room temperature

1 tablespoon lemon juice

Method

1.Cut cucumbers in half lengthwise. Using a teaspoon, scrape out the seeds and discard.

2.Coarsely chop 1.3kg cucumber and place in a food processor with onion, 1 3/4 cups of yoghurt, herbs and crumbled stock cube. Process to combine. Add 1 cup water, process further to combine. Season. Transfer soup to a bowl. Cover, then refrigerate until soup is well chilled.

3.Spread 4 slices of bread with cream cheese. Top with sliced cucumber and remaining bread slices. Remove crusts and cut into fingers.

4.To serve, stir lemon juice into soup until well combined, then divide among serving bowls. Top with remaining yoghurt and extra dill. Serve with cucumber sandwiches.