Preparation
- Wash the dill and shake it dry, set two small sprigs aside for garnish and roughly chop the rest. Peel and halve the cucumber, scrape out the seeds with a spoon and roughly chop the flesh.
- Put the cucumber, dill, garlic, yoghurt, quark, cream, stock and olive oil in a tall blender jug and blend until smooth.
- Season with salt, white pepper and a pinch of sugar.
- Chill the soup in the fridge for at least 1 hour, then serve in chilled bowls or glasses, garnished with a sprig of dill.
Drink with it
White wine · excellent match
Grüner Veltliner or Sauvignon Blanc, young
Green, herbal notes and lively acidity meet the cucumber and dill and stand up to the yoghurt.
Which wine pairs with food? A simple approach to choosingFloral gin · excellent match
Gin and tonic (highball) with a floral gin, a cucumber slice and a sprig of dill
Cucumber is the signature note of floral gins; dill, yoghurt and cool tonic make the soup the ideal companion, and cucumber and herbs travel straight from the bowl into the glass.
Gin styles: London Dry, Old Tom, Navy Strength, and moreSparkling wine · good match
Brut Sekt or Crémant
Fine bubbles and acidity keep the creamy soup light.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Why it pairs well
Gin and tonic with soup is unusual, but the cucumber and dill flavour bridge to the gin makes it work.