Chilled Cucumber Soup
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
White Onion (chopped)2 tbsps
Sherry Vinegar4 tsps
Dill (minced fresh)4 tsps
Parsley (minced fresh)2 cloves
Garlic (smashed)1 tsp
Sugar1.5 tbsps
Extra-Virgin Olive OilDirections:
1
Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish
2
Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth
3
Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible
4
Season with 1 teaspoon salt
5
Refrigerate until chilled, about 1 hour
6
Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat
7
Add the bread cubes and the remaining 3 teaspoons each dill and parsley
8
Cook, stirring, until golden and crunchy, 10 to 15 minutes
9
Discard the garlic
10
Pour the soup into chilled bowls
11
Dice the reserved cucumber and tomatoes; sprinkle into the soup
12
Garnish with the croutons
13
Photograph by Con Poulos