The late-summer bowl

Cold Cucumber & Black Roe

Cold soup, colder roe. Add the roe at the table and not before.

What is required

• 2 English cucumbers
• 1 cup whole-milk yogurt
• A small handful of fresh dill
• Salt
• 2 tbsp extra-virgin olive oil
• 2 tbsp black lumpfish roe

Method

1. Roughly chop the cucumbers. Blend with the yogurt, dill and a pinch of salt until smooth.
2. Taste. Adjust the salt, remembering the roe to come.
3. Chill for at least an hour. The soup should be thoroughly cold.
4. Pour into cold bowls. Add the roe and a thread of olive oil at the last moment.

Lumpfish roe is dyed and the color bleeds. This is why it goes on last.