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Makes
Serves: 4
Level
very easy
Prep Time
10
Cooking Time
120
Total Time
140

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

Method

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.
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Characteristics

Nut Free Soups Summer Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
250
Fat:
16 g
Saturated Fat:
3 g
Carbs:
17 g
Sugar:
7 g
Protein:
10 g
Cholesterol:
5 mg
Fiber:
2 g
Sodium:
400 mg