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.
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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