If you have landed on this recipe through our recipe blog then you will know that October 2020 in our recipe series is all about Cucumbers.
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- 3 large cucumbers (peeled)
- 65g tahini
- 2 tbsp olive oil
- 2 lemons, zest and juice
- 10g dill (roughly chopped)
- ¾ tsp chilli flakes
- 100g ice cubes
- 20g mint leaves
- 20g parsley
- Salt and pepper
Spicy pumpkin seeds:
- 3 tbsp olive oil
- 40g pumpkin seeds
- 1 tsp ground cumin
- ¼ tsp chilli flakes
To prepare the pumpkin seeds, put all the ingredients into a small sauté pan and place over medium heat. Cook for about 8 minutes, stirring frequently until the seeds begin to colour lightly and pop. Transfer to a bowl (or to an airtight container if making a batch) and set aside to cool.
Roughly chop the peeled cucumbers into 3/4-inch/2cm chunks and transfer to your blender or food processor along with the tahini, oil, lemon zest, lemon juice, garlic, chopped dill, chilli flakes, ice cubes, half the mint, half the parsley, 1 tsp salt a good grind of black pepper. Blitz for about 2 minutes, until completely smooth, then keep in the fridge until ready to serve.
Divide the soup among four deep bowls and spoon the spicy pumpkin seeds and dill over each portion.
If you want you can add extra herbs and a drizzle of olive oil.
This recipe is inspired by Sami Tamimi
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