I have another simple, delicious, adaptable recipe in store for you today that is ideal for this heatwave. It’s a chilled (I’ve decided it sounds more appealing than cold), cucumber and yogurt soup. Light and satisfying and wonderfully herby thanks to the addition of fresh basil, mint and dill; have it for lunch, dinner – or in hot weather I think even breakfast might do.
While I cook and test recipes that aren’t always completely low FODMAP (for myself and for work), when I am creating low FODMAP recipes I often start with a seasonal ingredient far down on the FODMAP scale. Cucumbers are one of the few ingredients that FODMAPs weren’t actually detected in when tested, making them a brilliant summer ingredient if you need to be mindful. Today’s recipe for chilled cucumber and yogurt soup really celebrates them in all of their cool, green glory. Find it below!
This recipe is wonderfully easy to make, you just need some kind of blender to get the soup (somewhat) silky smooth. If you’re not sure on cold soups, this one might just sway you.
2 large cucumbers (about 700g total)
Large handful of basil
Large handful of fresh mint
Medium handful of fresh dill
250g thick lactose free yogurt
60ml extra-virgin olive oil, plus more for drizzling
1 tablespoon garlic-infused olive oil (optional)
Juice of 1 lemon
1 teaspoon maple syrup
1 teaspoon sea salt
Freshly ground black pepper
To serve
Crumbled feta
Recipe notes:
Recipe images by Jenni Helin.