Photo: Chilled Cucumber Soup Recipe
Ingredients
- 1 1/2 pounds cucumber, peeled and cut into chunks
- 4 yellow tomatoes, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1/3 cup chopped white onion
- 2 tablespoons sherry vinegar
- 4 teaspoons minced fresh dill
- 4 teaspoons minced fresh parsley
- 2 cloves garlic, smashed
- 1 teaspoon sugar
- Kosher salt
- 1 1/2 tablespoons extra-virgin olive oil
- 4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes
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
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By emilia's
on July 15, 2011
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Definitely follow the other reviewer's recommendation to add plain yogurt for improved, creamy texture. Watch the amount of onions. This is a great starter or appetizer portion - serve it in a tall shot glass as a palate cleanser between courses. Very fresh and simple. Perfect for a hot summer night dinner party.
By Alphacook
Down South
on July 01, 2011
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Nice blend of flavors.
By jracster_12057436
on August 10, 2009
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Great summertime souo - one that I'll be making alot to entertain with.... I recently had - for the first time, cucmber soup at McCrady's restruant in Charleston S.C. where they like to play with textures. They added as garnish-ments a few sliced green grapes, whole and grated almonds and what I can best describe as whipped yogurt gelatin as croutons that all combined for a very different and surprising taste experience. This recipe I found came the closest that I could find to what I experienced there although the garlic gave it a bit of an after-bite so I reduced it to half a clove. I also added 2-3 cups of plain yogurt to give it a creamier texture. I shared this recipe with some of my coworkers using the added garnishments & they all loved it and thought that it made for a very 'artsy' presentation. They all wanted this recipe....
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