Name: Chilled Cucumber Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
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

Recipe courtesy Food Network Magazine

On Tonight

Chilled Cucumber Soup

Categories:

More from:

Related Pages