Chilled cucumber soup


6 large cucumbers, peeled

8 tbsp tahini

4 tbsp olive oil, plus extra to serve

4 large garlic cloves, crushed

20g dill, roughly chopped, plus a few extra fronds to serve

1.5 tsp chilli flakes

200g ice cubes

40g mint leaves

40g parsley, roughly chopped

Salt and black pepper

2 tomatoes, cut into 1/2cm diced to serve

Spicy pumpkin seeds:

6 tsp olive oil

100g pumpkin seeds

2 tsp cumin

1 tsp chilli flakes


Put the ingredients for the spicy pumpkin seeds into a small pan with a pinch of salt and place on a medium heat. Cook, stirring frequently, until the seeds begin to colour and pop (about 8mins). Transfer to a bowl and set aside to cool.

Cut off roughly 80g of cucumber and slice in half. Scoop out the seedy core (add this to the pile of cucumber to be blended) then finely chop the remainder. Set aside.

Roughly chop the remaining cucumber and transfer to a blender (or deep bowl if using a hand blender) with the tahini, half the parsley, 1 teaspoon of salt and a good grind of black pepper. Blitz for until completely smooth, then keep in the fridge until ready to serve.

Divide the soup between bowls and spoon the reserved cucumber and diced tomato on the top. Shred the remaining mint and sprinkle this over along with the remaining parsley, spare dill fronds, spicy pumpkin seeds and a final drizzle of oil.

Serves 4.

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