Chilled Cucumber & Dill Soup with Rye Croutons

Serves 4 · 20 min prep · 10 min cook

Ingredients

• 3 large English cucumbers
• 1.5 cups plain full-fat yogurt
• 1 cup buttermilk
• 3/4 cup packed fresh dill
• 1/4 cup fresh chives
• 1 small garlic clove
• 3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 3 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 1/4 tsp freshly ground white pepper
• 4 thick slices day-old rye bread
• 2 tbsp unsalted butter
• 4 for garnish radishes

Instructions

1. 1Peel two of the cucumbers completely and leave half the skin on the third for color. Halve all lengthwise, scoop out the seeds with a spoon, and roughly chop the flesh.
2. 2Place the chopped cucumber in a blender along with the yogurt, buttermilk, most of the dill, the chives, peeled garlic clove, lemon juice, white wine vinegar, two tablespoons of the olive oil, salt, and white pepper.
3. 3Blend on high until completely smooth and pale green, about 60 to 90 seconds. Taste and adjust salt or lemon so the soup tastes bright and clean. Pour into a pitcher or bowl, cover, and chill at least 1 hour or up to overnight so the flavors marry and the soup is ice-cold.
4. 4While the soup chills, cut the rye bread into 3/4-inch cubes. Melt the butter with the remaining olive oil in a large skillet over medium heat.
5. 5Add the rye cubes in a single layer and toast, tossing frequently, until deep golden and crisp on all sides, 6 to 8 minutes. Sprinkle lightly with salt and tip onto a plate to cool.
6. 6Just before serving, give the chilled soup a quick stir or re-blend if it has separated. Thin with a splash of cold water only if it seems too thick for sipping.
7. 7Ladle the soup into four chilled bowls. Float a generous handful of warm rye croutons in the center of each.
8. 8Thinly slice the radishes and scatter a few over each bowl along with the reserved fresh dill fronds.
9. 9Drizzle a final thread of olive oil across the surface for sheen. Serve immediately with extra croutons on the side so they stay crunchy.