Recipe courtesy of Food Network Kitchen
Chilled Cucumber Soup
Total:
1 hr 30 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish. Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.

Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.

Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.

Photograph by Con Poulos

IDEAS YOU'LL LOVE

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Cucumber Bites

Recipe courtesy of Trisha Yearwood

French Onion Soup

Recipe courtesy of Tyler Florence

Cucumber-Butter Tea Sandwich

Recipe courtesy of Food Network Kitchen

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Broccoli Soup

Recipe courtesy of The Neelys

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking