Chilled Cucumber Soup

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.