Cold cucumber soup

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

This light and refreshing cold cucumber soup is made similar to Spanish gazpacho, but the main ingredient here is cucumbers instead of tomatoes. A few yellow tomatoes are added, which preserve the soup's characteristic green color while infusing the cucumbers with a richer flavor. Additional ingredients include bell peppers, onions, fresh herbs, and spices. The soup is blended, strained, and chilled. Serve topped with chopped vegetables and crispy croutons fried in spicy garlic butter. A refreshing, nutritious, and healthy snack for a hot day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg cucumbers, peeled and cut into pieces
4 yellow tomatoes, cut into pieces
1 yellow bell pepper, cut into pieces
1/3 cup chopped white onion
2 tbsp sherry vinegar
4 tsp. chopped dill
4 tsp chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon of sugar
1.5 tbsp. l. olive oil
4 slices white sandwich bread, crusts removed, cut into 0.5 cm cubes.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, tomatoes, sweet pepper, sweet onion, sherry vinegar, dill, parsley, garlic, sugar, white bread

Cooking the dish according to the recipe:

Blend the cucumbers and tomatoes in a blender, reserving 1/4 cup of each for serving. Add the bell pepper, onion, vinegar, 1 teaspoon each of dill and parsley, 1 clove of garlic, and sugar; blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing the pulp with the back of a spoon to extract as much liquid as possible. Add 1 teaspoon of salt. Refrigerate for about 1 hour.
Meanwhile, prepare the croutons:

Heat a frying pan over low heat, add olive oil and garlic. Then add the bread cubes and the remaining 3 teaspoons of dill and parsley. Cook, stirring, until golden brown and crispy, 10-15 minutes. Discard the garlic.