Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams cucumber, peeled and cut into chunks; 4 teaspoons minced fresh dill; 4 teaspoons minced fresh parsley; 2 cloves garlic, smashed; 6 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 2 Tbsps sherry vinegar; 1 teaspoon sugar; 79 milliliters chopped white onion; 4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes; 1 yellow bell pepper, cut into chunks; 4 yellow tomatoes, cut into chunks

You can never have too many soup recipes, so give Chilled Cucumber Soup Head to the store and pick up cucumber, dill, garlic, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish.

Ingredients you will need

Cucumber

Tomato

Equipment you will use

Blender

Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.

Ingredients you will need

Bell Pepper

Extract

Parsley

Vinegar

Garlic

Clove

Onion

Sugar

Dill

Salt

Equipment you will use

Sieve

Bowl

Heat the remaining clove garlic with the olive oil in a skillet over low heat.

Ingredients you will need

Olive Oil

Garlic

Clove

Equipment you will use

Frying Pan

Add the bread cubes and the remaining 3 teaspoons each dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.

Ingredients you will need

Bread Cubes