Chilled Cucumber & Dill Soup with Rye Croutons

  • Prep Time: 10 min
  • Total Time: 2 h 20 min
  • Serves: 4

Ingredients

  • 1¼ lb English cucumbers, peeled 625 g
  • 1½ cups 2% Greek yogourt 375 mL
  • 1/4 cup olive oil, divided 60 mL
  • 3 tbsp lemon juice 45 mL
  • 2 tbsp finely chopped shallots 30 mL
  • 1 clove garlic, minced
  • 4 tsp chopped fresh dill, plus sprigs for garnish 20 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 1½ cups 1/2-in. (1-cm) cubes dark rye bread 375 mL

Directions

  • Step 1

    Halve cucumbers lengthwise and scoop out seeds with spoon; discard seeds. Finely dice 1/4 cup (60 mL) cucumber and reserve for garnish. Cut remaining cucumber into chunks.

  • Step 2

    In blender, combine cucumber chunks, yogourt, 3 tbsp (45 mL) olive oil, lemon juice, shallots, garlic, chopped dill, salt and pepper. Puree smooth. Refrigerate about 2 hr. until cold.

  • Step 3

    Meanwhile, preheat oven to 400ºF (200ºC). Toss bread cubes with remaining oil. Arrange in single layer on parchment paper-lined baking sheet. Bake 8 min., or until crisp. Cool completely.

  • Step 4

    Divide soup into 4 bowls. Top with reserved finely chopped cucumber, croutons, dill sprigs and a drizzle of olive oil.

Tip

Substitute rye bread with multigrain, baguette or sourdough bread.

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Nutrition Facts

  • Per serving (1/4 of the recipe)
  • Calories 250
  • Protein 10 g
  • Total fat 16 g
  • Sat fat 3 g
  • Cholesterol 5 mg
  • Carbohydrates 17 g
  • Fibre 2 g
  • Sugar 7 g
  • Sodium 400 mg