- 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
Directions
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.
Tip
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Nutrition Facts
- 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
