Chilled Cucumber Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  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.
8m Easy 99%
CLASS
Mary McCartney

Easy Peasy Pea Soup

7m Easy 98%
CLASS
25m Easy 99%
CLASS
32m Easy 99%
CLASS
43m Easy 96%
CLASS
Eddie Jackson

Roasted Herb Wings

14m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages