CHILLED CUCUMBER SOUP WITH GARLIC CROUTONS

CHILLED CUCUMBER SOUP WITH GARLIC CROUTONS image

Yield 4 people

Number Of Ingredients 14

For croutons:
1 loaf sliced whole-wheat bread, crusts trimmed and slices cut into quarters
6 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
2 cloves garlic, minced
Flaky sea salt, to taste
For soup:
3 large cucumbers, peeled and thickly sliced
3/4 cup sour cream
2 tablespoons cider vinegar
For garnish and serving:
Fresh chives, chopped
1 large cucumber, peeled and diced
2 tomatoes, diced

Steps:

Make croutons: Preheat oven to 400F. Spread bread cubes on large rimmed baking sheet. In 4-cup microwave-safe container, combine olive oil, butter, and garlic. Cover and microwave until butter is melted, about 1 minute. Drizzle mixture over bread cubes and toss to combine. Bake until browned and lightly crisp, about 15 minutes, stirring occasionally. Transfer croutons to paper towels to drain. Immediately sprinkle generously with sea salt. Allow to cool while making soup. Make soup: In blender, puree cucumber (in batches if necessary) until smooth, transferring as blended to fine-mesh sieve set over large bowl. Strain mixture through sieve. Whisk in sour cream and vinegar. Transfer bowl to freezer and freeze mixture, stirring occasionally, until chilled, about 30 minutes. To serve, ladle soup into bowls and garnish with chives. Serve croutons and diced cucumbers and tomatoes alongside, to be added as desired.