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.
Sue Stees of Saint Louis Bread Co./ Panera Bread
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