Chilled Cucumber Soup with Burren Smoked Irish Organic Salmon

Who would have thought that a delicate vegetable like the cucumber can be turned into a soup, and such a delicious one at that! This soup is a lovely treat for a summer's day, with its refreshing taste and savoury smoky flavours provided by the salmon.

Serves

6 People

Times

30 mins

Ingredients

4 large cucumbers (1 pound each)

1.4 litres / 1 1/2 quarts plain nat. yogurt

1 cup fresh dill, chopped

2 cloves garlic, minced

2 tsp salt

1 tsp pepper

180g Burren cold Smoked Irish

Salmon, cut into short stripes

For garnish (optional):

thin cucumber slices

radishes, sliced

rye bread croutons

fresh dill

Method

Wash the cucumbers thoroughly. Peel 2 of them and cut into chunks. Cut remaining cucumbers into chunks without peeling them.
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.