This soup is a lovely treat for a hot summer's day, with its refreshing taste and savoury smoky flavours provided by the salmon.
4 large seedless cucumbers (about 1 pound each)
1.4 litres / 1 1/2 quarts plain natural yogurt
1 cup fresh dill, chopped
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
200g Burren Smoked Irish Organic Smoked Salmon, cut into short stripes
For garnish (optional):
thin cucumber slices
rye bread croutons
Wash the cucumbers thoroughly. Peel 2 of them and cut into chunks. Cut remaining 2 cucumbers into chunks.
Place in food processor and process until pureed. Transfer mixture to large bowl.
Add yogurt, dill, garlic, seasoning and smoked salmon; stir until blended. Chill until served.