Ingredients

• 2 tbsp - unsalted butter
• 1 cup - diced onion
• 3.5 cup - vegetable broth or water
• 1 cup - diced and peeled potato
• 4 cup - diced European cucumbers
• 1 cup - plain yoghurt
• Salt and freshly ground black pepper as per taste
• 1 tbsp - snipped fresh dill
• For garnish (optional):
• Cucumber slices
• Dill sprigs
• Toasted walnut pieces

How to Make Cucumber Soup for summers

• In a saucepan, melt butter over medium heat.
• Add onion and cook for 10 minutes until translucent.
• Add broth (or water) and potato; bring to a boil.
• Reduce heat to low; simmer uncovered for 10 minutes
• Add cucumbers and continue to simmer for 10 minutes until the vegetables are tender.
• Let the soup cool a little.
• Puree soup mixture in a blender until smooth.
• Transfer to 2 glass measure or bowl.
• Whisk in yoghurt, salt and pepper until well-blended.
• Cover and refrigerate until well chilled.
• When ready to serve, stir in dil. Garnish if desired.