Chilled Cucumber & Dill Soup with Rye Croutons
Prep Time
Serves
Cooking Mode
1¼ lb English cucumbers, peeled
1½ cups 2% Greek yogourt
¼ cup olive oil, divided
3 tbsp lemon juice
2 tbsp finely chopped shallots
1 clove garlic, minced
4 tsp chopped fresh dill, plus sprigs for garnish
½ tsp salt
¼ tsp pepper
1½ cups 1/2-in. (1-cm) cubes dark rye bread
1¼ lb English cucumbers, peeled
1½ cups 2% Greek yogourt
¼ cup olive oil, divided
3 tbsp lemon juice
2 tbsp finely chopped shallots
1 clove garlic, minced
4 tsp chopped fresh dill, plus sprigs for garnish
½ tsp salt
¼ tsp pepper
1½ cups 1/2-in. (1-cm) cubes dark rye bread
Directions
1Halve 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.
2In 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.
3Meanwhile, 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.
4Divide soup into 4 bowls. Top with reserved finely chopped cucumber, croutons, dill sprigs and a drizzle of olive oil.
Tips
1
Substitute rye bread with multigrain, baguette or sourdough bread.
Disclaimer
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Personal Note
Personal Note
