Vibrant and refreshing, this is the soup you'll crave on summer's hottest days. Adding a little bread soaked in water, a traditional Spanish trick, thickens the soup without muting the flavors or making the final dish too heavy.
3 ounces whole-wheat French bread baguette, crusts removed
1 1/2 cups water
1/4 cup chopped shallots
2 tablespoons grapeseed or canola oil
1 tablespoon sherry vinegar
1/2 teaspoon salt
2 large cucumbers, peeled, seeded, and coarsely chopped (about 1 1/2 pounds)
2 large green tomatoes, coarsely chopped (about 1 pound)
3 tablespoons creme fraiche
1 tablespoon minced fresh chives
1 teaspoon minced fresh dill
Est. added sugars 1g
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.