- Prep Time
- 10 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 20 m
- Serves
- 4
Ingredients
- 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
Method
Step 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.
Step 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.
Step 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.
Step 4
Divide soup into 4 bowls. Top with reserved finely chopped cucumber, croutons, dill sprigs and a drizzle of olive oil.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 250
- Fat:
- 16 g
- Saturated Fat:
- 3 g
- Carbs:
- 17 g
- Fibre:
- 2 g
- Sugar:
- 7 g
- Cholesterol:
- 5 mg
- Protein:
- 10 g
- Sodium:
- 400 mg
