Cucumber Soup - Cincinnati News, FOX19-WXIX TV

Cucumber Soup

Chilled cucumber soup with grilled croutons
For the soup
∗ 5 large cucumbers
∗ ½ cup fresh parsley, chopped
∗ 6 scallions, chopped
∗ 2 tablespoons chopped fresh dill, plus more for garnish
∗ ¼ cup fresh lemon juice
∗ 1 quart buttermilk
∗ 1 pint plain, low-fat yogurt
∗ Salt and freshly-ground black pepper
∗ 2 to 4 radishes, sliced with skin
For croutons
∗ Olive oil
∗ Panera Bread Sourdough baguette
∗ 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 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. Can be made the day before and kept
chilled.
For croutons: Cut sourdough baguette into ½ inch thick slices and toast.
Heat olive oil in a skillet over medium-high heat. Rub garlic clove halves over
bread slices, then cut into ¾ inch cubes. Saute in heated olive oil until golden
brown.
Serve grilled croutons on the chilled cucumber soup.Chilled cucumber soup with grilled croutons
For the soup
∗ 5 large cucumbers
∗ ½ cup fresh parsley, chopped
∗ 6 scallions, chopped
∗ 2 tablespoons chopped fresh dill, plus more for garnish
∗ ¼ cup fresh lemon juice
∗ 1 quart buttermilk
∗ 1 pint plain, low-fat yogurt
∗ Salt and freshly-ground black pepper
∗ 2 to 4 radishes, sliced with skin
For croutons
∗ Olive oil
∗ Panera Bread Sourdough baguette
∗ 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 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. Can be made the day before and kept
chilled.
For croutons: Cut sourdough baguette into ½ inch thick slices and toast.
Heat olive oil in a skillet over medium-high heat. Rub garlic clove halves over
bread slices, then cut into ¾ inch cubes. Saute in heated olive oil until golden
brown.
Serve grilled croutons on the chilled cucumber soup.Chilled cucumber soup with grilled croutons
For the soup
∗ 5 large cucumbers
∗ ½ cup fresh parsley, chopped
∗ 6 scallions, chopped
∗ 2 tablespoons chopped fresh dill, plus more for garnish
∗ ¼ cup fresh lemon juice
∗ 1 quart buttermilk
∗ 1 pint plain, low-fat yogurt
∗ Salt and freshly-ground black pepper
∗ 2 to 4 radishes, sliced with skin
For croutons
∗ Olive oil
∗ Panera Bread Sourdough baguette
∗ 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 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. Can be made the day before and kept
chilled.
For croutons: Cut sourdough baguette into ½ inch thick slices and toast.
Heat olive oil in a skillet over medium-high heat. Rub garlic clove halves over
bread slices, then cut into ¾ inch cubes. Saute in heated olive oil until golden
brown.
Serve grilled croutons on the chilled cucumber soup.

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