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Cool Cucumber Soup

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.


  • 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)

Nutritional Information

  • 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


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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