Servings: 4

This simple chilled soup is a light and refreshing start to a summer supper. Use a light-color vegetable broth to prevent the soup from looking dark.

Ingredients

1 cup lightly packed crustless country bread cubes (about 1 inch), from 2 to 3 slices
3 Tbs. white balsamic vinegar
4 medium cucumbers, peeled, seeded, and coarsely chopped (about 5-3/4 cups)
1 medium clove garlic, smashed
1/4 cup thinly sliced chives
2 cups light-color vegetable broth, such as Pacific or Swanson
1/2 cup extra-virgin olive oil; more for serving
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche or sour cream, for serving
Sliced or quartered cherry tomatoes or red or green grapes, for serving (optional)

Calories (kcal) : 380
Fat Calories (kcal): 310
Fat (g): 35
Saturated Fat (g): 8
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 23
Cholesterol (mg): 10
Sodium (mg): 530
Carbohydrates (g): 14
Fiber (g): 2
Sugar (g): 7
Protein (g): 3

Preparation

Toss the bread cubes with the vinegar, and let soften about 20 minutes.

Pulse the cucumbers and garlic in a food processor until finely chopped. Transfer to a fine-mesh strainer, and let drain for 15 minutes. (Do not wash processor bowl; you’ll use it again.)

Return the cucumbers to the food processor. Add all but 1 Tbs. of the chives, the bread, broth, and oil, and process until smooth, about 2 minutes. Season to taste with salt and pepper. Refrigerate to chill. Soup may be made up to this point 1 day ahead.

Serve topped with a drizzle of olive oil, a drizzle of crème fraîche, and the remaining chives. Garnish with tomatoes or grapes, if you like.

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What We're Cooking Now

Name: Cool Cucumber Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup lightly packed crustless country bread cubes (about 1 inch), from 2 to 3 slices; 3 Tbs. white balsamic vinegar; 4 medium cucumbers, peeled, seeded, and coarsely chopped (about 5-3/4 cups); 1 medium clove garlic, smashed; 1/4 cup thinly sliced chives; 2 cups light-color vegetable broth, such as Pacific or Swanson; 1/2 cup extra-virgin olive oil; more for serving; Kosher salt and freshly ground black pepper; 1/4 cup crème fraîche or sour cream, for serving; Sliced or quartered cherry tomatoes or red or green grapes, for serving (optional)