Chilled Cucumber & Dill Soup with Rye Croutons

4
Medium
Soups

Characteristics

Vegetarian Without nuts

Nutritional Facts Per Serving

250
Calories
10 g
Protein
17 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 16 g
    • Saturated fat  3 g
  • Cholesterol 5 mg
  • Sodium  400 mg
  • Carbs 17 g
    • fiber  2 g
    • Sugar  7 g
  • Protein 10 g

Ingredients

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

Method

  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. 
  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. 
  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.
  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.

Related Recipes