Chilled Cucumber & Dill Soup with Rye Croutons

Prep time: 10min
Total time: 140min
Serves: 4
1¼ lb
English cucumbers, peeled
625 g
1½ cups
2% Greek yogourt
375 mL
1/4 cup
olive oil, divided
60 mL
3 tbsp
lemon juice
45 mL
2 tbsp
finely chopped shallots
30 mL
1
clove garlic, minced
4 tsp
chopped fresh dill, plus sprigs for garnish
20 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1½ cups
1/2-in. (1-cm) cubes dark rye bread
375 mL
Per serving (1/4 of the recipe):
calories
250
fat
16 g
saturated fat
3 g
carbs
17 g
sugar
7 g
protein
10 g
cholestrol
5 mg
fibre
2 g
sodium
400 mg

Directions

  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.