Chilled cucumber soup

Cool down with this refreshing cucumber soup with croutons.
  • 2 large cucumbers, peeled and cut into chunks
  • 1 yellow pepper, cut into chunks
  • 4 yellow tomatoes, cut into chunks
  • 45g coarsely chopped onion
  • 2 tbsp sherry vinegar
  • 4 tsp minced fresh dill
  • 4 tsp minced fresh parsley
  • 2 cloves garlic, smashed
  • 1 tsp sugar
  • Salt
  • 1 1/2 tbsp extra-virgin olive oil
  • 4 slices white sandwich bread, crusts removed, cut into 1cm cubes
1) Combine the cucumber and tomatoes in a blender, reserving 30g of each for garnish. Add the pepper, onion, vinegar, one teaspoon each ofdill and parsley, one clove of garlic and sugar; puree until smooth. Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Season with one teaspoon of salt. Refrigerate until chilled (about an hour).

2) Meanwhile, make the croutons: Heat the remaining clove garlic with the olive oil in a skillet over low heat. Add the bread cubes and the remaining three teaspoons each of dill and parsley. Cook, stirring, until golden and crunchy, 10 to 15 minutes. Discard the garlic.

3) Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.

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