Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

Need this soup right away? Do a rapid chill: Transfer soup to a zip-top plastic bag, and set bag in an ice bath for 30 minutes.

Cheryl Slocum
Recipe by Cooking Light June 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
8 hrs 40 mins
Yield:
Serves 6 (serving size: 2/3 cup soup and about 1/4 cup croutons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop 1 garlic clove; place in an 11-cup food processor. Add cucumber and next 6 ingredients (through mint). Add 1 tablespoon oil, tarragon, and salt; process 1 minute or until almost smooth. (For smaller food processor bowls, work in 2 batches.) Cover and chill up to 8 hours.

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  • Preheat oven to 450°.

  • Smash remaining garlic clove; place in a small bowl with remaining 1 teaspoon oil. Microwave at HIGH for 15 seconds; let stand 5 minutes. Drizzle garlic oil over bread cubes; toss to coat. Place bread on a jelly-roll pan. Bake at 450° for 8 minutes or until browned, turning once. Stir chile into chilled soup. Add up to 1/2 cup water to thin soup, if desired. Ladle soup into bowls; top with croutons.

Nutrition Facts

97 calories; fat 3.7g; saturated fat 0.5g; mono fat 1.6g; poly fat 1.2g; protein 2g; carbohydrates 15g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 277mg; calcium 37mg.
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