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Chilled Cucumber Soup with Grilled Croutons

Thursday, January 01, 2004
American/Appetizers-Side Dish
Serves 6 to 8
5 large cucumbers1/2 cup chopped, fresh parsley
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 pepper
2 to 4 radishes, sliced (with skin)
Olive oil
3 3/4-inch thick slices Saint Louis Bread Co. / Panera Bread Sourdough
1 garlic clove, halved
For soup:
Peel cucumbers, cut in half lengthwise and scrape out seeds using the bowl of a spoon. Sprinkle
cucumbers with salt and let stand for 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.

For croutons:
Brush each slice of sourdough bread with olive oil and place directly on the grate of a grill over medium
heat. Grill bread until lightly browned, about 2 minutes or less per side. Watch closely to avoid burning.
Rub garlic clove halves over bread slices, then cut into 3/4-inch cubes.

To serve:
Divide cold soup among bowls. Garnish with 3 to 4 radish slices and a pinch of fresh, chopped dill.
Serve with grilled garlic croutons on the side.
Nutrition Facts:
Sue Stees of Saint Louis Bread Co./ Panera Bread
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