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Chilled Cucumber Soup with Grilled Croutons

Source of Recipe

Marla


List of Ingredients

Chilled Cucumber Soup with Grilled Croutons


Soup

5 large cucumbers
1/2 cup fresh parsley, chopped
6 scallions, chopped
2 tablespoons chopped fresh dill, plus more for garnish
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint plain, low-fat yogurt
salt and freshly-ground black pepper, to taste
2-4 radishes, sliced (with skin)

Croutons

extra virgin olive oil
3 slices Sourdough bread, cut 3/4" thick
1 garlic clove, halved


Recipe


For the soup, peel cucumbers, cut in half lengthwise and scrape out seeds using the bowl of a spoon. Sprinkle cucumbers with salt and let stand 30 minutes. Drain excess water and coarsely chop the cucumbers. Place the
chopped cucumbers in a blender with the scallions, fresh dill, fresh lemon juice, buttermilk and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill until cold, then cover. (Can bmade a day ahead and
kept chilled.)

For croutons, prepare basic grilled bread using sourdough bread. Heat olive oil in a skillet over medium-high heat. Rub garlicclove halves over bread slices, then cut into 3/4-inch cubes. Saute inheated olive oil until golden brown.

Divide cold soup among bowls. Garnish with 3-4 radish slices and a pinch of fresh, chopped dill. Serve with grilled garlic croutons on the side.

Makes 6 - 8 servings