Pea, Cucumber and Dill

Name: Pea, Cucumber and Dill
Total time: 35 min
Cuisine: British
Ingredients: 200 g frozen peas; olive oil; 1 large onion, finely chopped; 2 large cucumbers, peeled in stripes then roughly chopped; 2 garlic cloves, finely chopped; zest of 1 lemon; 500 ml vegetable stock (or 1 vegetable stock cube); 500 ml vegetable stock (or 1 vegetable stock cube); 20 g dill, roughly chopped, plus more for garnishing; 50 g mascarpone; sea salt

Preparation info

Feeds
6

Difficulty
Easy
Ready in
35 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

People think that cucumbers belong in salads or pickled in a jar, but they can be a lot more versatile than that. This is a fun and deliciously light soup, ideally made in the summer months when cucumbers are in season.

Ingredients

200 g frozen peas
olive oil
1 large onion, finely chopped
2

Europe
United Kingdom
Soup
Gluten-free
Vegetarian
Mediterranean
Scotland
Summer

Method

Pop your frozen peas into a bowl and leave at room temperature for 20 minutes to defrost.
Put your soup pot over a medium heat, then add a glug of olive oil and the chopped onions. Cook, stirring, for 5 minutes.
Add in the chopped cucumbers, garlic and lemon zest and stir everything together, then cook for another 5 minutes on a medium-low heat, until