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Hands-on Time
18 Mins
Total Time
23 Mins
Yield
Serves 6 (serving size: 1 cup soup and about 2 teaspoons crème fraîche mixture)
Photo: Erin Kunkel Styling: Chelsea Zimmer

How to Make It

Tear bread into pieces; place in a bowl with 1 1/2 cups water; soak 5 minutes. Place bread mixture, shallots, oil, vinegar, salt, cucumbers, and tomatoes in a blender; blend until smooth. Combine crème fraîche, chives, and dill in a bowl, stirring with a whisk. Divide soup among 6 bowls; top evenly with crème fraîche mixture.

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