Chilled Cucumber Soup

By á-10847

This is a great starter or appetizer portion - serve it in a tall shot glass as a palate cleanser between courses.

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 (or less)
• 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
• Optional: add 2-3 cups of plain yogurt to give it a creamier texture.

Details

Adapted from foodnetwork.com

Preparation

Step 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.

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.