Chilled Cucumber Soup with Grilled Croutons
Wednesday, December 12th 2007, 10:46 am
By: News On 6
- 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)
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.
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.
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