Chilled Cucumber Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 137
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 756
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 10 min
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.