On the hottest days we want dinner that never really heats the kitchen. This chilled cucumber soup blends up cool and creamy in minutes, brightened with lemon, garlic, and plenty of dill. A quick bacon and almond gremolata scattered on top gives every spoonful crunch and a savory hit.

Ingredients

For the bacon gremolata

3 strips of good quality thick-cut bacon
1/2 cup unsalted almonds
3 tablespoons fresh parsley, minced
1/2 teaspoon lemon zest

For the cucumber soup

2 large slicing cucumbers, roughly peeled and finely chopped
1 1/2 cups plain Greek yogurt
3 1/2 tablespoons fresh lemon juice
3 garlic cloves, minced
1/4 cup dill, stems removed and diced
1/4 cup parsley, thick stems removed and diced
1/4 cup olive oil
Pinch of crushed red pepper flakes
Salt and pepper to taste
A small handful of ice cubes

Directions

Make the bacon gremolata

Fry the bacon in a skillet over medium heat until crisp. Drain on paper towels, cool, and chop into small pieces.
Pulse the almonds in a food processor until finely chopped but still with some texture.
Toss the bacon and almonds with the parsley and lemon zest. Set aside.

Blend the soup

Combine the cucumbers, Greek yogurt, lemon juice, garlic, dill, parsley, and olive oil in a blender.
Add a small handful of ice cubes and blend on high until smooth and creamy. Thin with a little cold water if needed.
Season with salt, pepper, and a pinch of red pepper flakes.

Chill and serve

Keep the soup chilled until ready. Divide among bowls and top generously with the bacon gremolata.

Grower's tip: Slicing cucumbers make the smoothest soup when they are picked young, before the seeds swell and the skins turn bitter. Keep the vines picked every day or two at peak season and the plants will keep setting tender fruit.

For a meatless version, swap the bacon for toasted sunflower or pumpkin seeds; you still get the crunch.

This is summer in a bowl, and most of it grows on a single trellis. Plant cucumbers with dill and parsley nearby and you have the soup and its garnish.

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