Name: Macedonian tarrator (chilled cucumber soup)
Total time: 30 min
Yield: Serves 6-8
Ingredients: 2 cucumbers, peeled, deseeded and chopped (reserve a few thin slices to serve); 1 tbsp sea salt flakes; 1 clove garlic, finely minced; finely chopped to make 1 tbsp dill, plus extra to serve; chopped to make 1 tbsp mint; 1 tsp lemon juice; 1 litre plain full-fat Balkan yogurt or other plain full-fat yogurt; 120ml double cream

A close up of a bowl of white soup topped with a slice of green cucumber and sprig of dill

2 cucumbers
peeled, deseeded and chopped (reserve a few thin slices to serve)
1 tbsp sea salt flakes
1 clove garlic
finely minced
finely chopped to make 1 tbsp dill
plus extra to serve
chopped to make 1 tbsp mint
1 tsp lemon juice
1 litre plain full-fat Balkan yogurt or other plain full-fat yogurt
120ml double cream

Method

step 1
Put the cucumbers in a colander and sprinkle with the salt. Set aside to drain for 20 minutes.
step 2
In the bowl of a food processor, combine the drained cucumbers, garlic, dill, mint and lemon juice, then blitz for 30 seconds. Scrape down the sides with a spatula and blitz for another 30 seconds until you have a thin purée. Transfer to a medium bowl.
step 3
Using a spatula, stir the yogurt and cream into the cucumber mixture. Refrigerate for at least 2 hours. When ready to serve, ladle the cold soup into bowls and garnish with cucumber slices and dill.