Soups Recipes - Swedish Tomato and Dill Cucumber Soup

Ingredients

• 1 onion, finely chopped

• 1 small garlic clove, crushed

• 30 ml/2 tbsp sunflower oil

• 300 ml/1 1/4 cups chicken stock

• 400 g/14 oz/1 large can tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped dill (dill weed)

• 15 ml/1 tbsp mayonnaise

• 45 ml/3 tbsp plain yoghurt

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 2 large dill pickled cucumbers (dill pickles)

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Method:

1. Fry (sauté) the onion and garlic in the oil for 2 minutes, stirring.

2. Add the stock, tomatoes, tomato puree and a little salt and pepper. Bring to the boil, reduce the heat and simmer for 10 minutes.

3. Cool slightly then puree with 10 ml/2 tsp of the dill in a blender or food processor. Leave until cold then whisk in the mayonnaise and yoghurt. Stir in the rice.

4. Cut off 6 slices of pickled cucumber for garnish. Finely chop the remainder and stir into the soup. Taste and re-season, if necessary.

5. Chill until ready to serve, garnished with the cucumber slices and the remaining dill.