Cucumber-Cream Cold Soup with Sardine Toast Threads

Cucumber-Cream Cold Soup with Sardine Toast Threads
AI

Ingredients

  • cucumber (2 medium, peeled and chopped)
  • Greek yogurt (200 g)
  • fresh dill (1 tbsp, chopped)
  • lime (1, zest and juice)
  • garlic (1 small clove, optional)
  • olive oil (for finishing and optional drizzle)
  • salt (to taste)
  • pepper (to taste)
  • sardines in oil (a small tin, drained)
  • bread (2 slices, toasted for crostini)

Steps

  1. In a tall cup or beaker, blend cucumber, Greek yogurt, dill, lime zest, lime juice, and optional garlic until completely smooth using an immersion blender.
  2. Season with salt and pepper to taste. If the mixture is too thick, thin with a splash of cold water until it coats a spoon lightly.
  3. Chill the soup for at least 10 minutes to let flavors meld and to reach a refreshing cold temperature.
  4. Toast the bread slices until golden. Break or cut into rustic sticks or rounds to serve as crostini.
  5. Top the sardines with a squeeze of lemon (optional) and a light grind of pepper.
  6. To assemble: pour the cold cucumber-dill soup into a small beaker or shallow cup. Drizzle a thin line of olive oil on the surface and scatter a little extra dill. Plate the sardine crostini beside or on a small side plate for easy dipping and pairing.
  7. Hostel Hack: Pre-blend the soup in a portable bottle and refrigerate (or use a chilled thermos) for instant, refreshing travel-ready nourishment.