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.

Elizabeth Nelson
Recipe by Cooking Light June 2016

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Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
18 mins
total:
23 mins
Yield:
Serves 6 (serving size: 1 cup soup and about 2 teaspoons crème fraîche mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

137 calories; fat 7.7g; saturated fat 2.1g; mono fat 0.8g; poly fat 3.3g; protein 3g; carbohydrates 14g; fiber 2g; cholesterol 7mg; iron 1mg; sodium 273mg; calcium 34mg; sugars 6g; added sugar 1g.
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