Chilled Cucumber & Dill Soup with Rye Croutons

Cool cucumber and dill anchor many Nordic summer tables, especially when long Midsummer days call for something refreshing. This chilled soup blends yogurt and buttermilk into a pale green puree, finished with crisp buttered rye croutons.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 285 cal
• 14g protein
• 26g carbs
• 14g fat
• 4g fiber

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Ingredients

• 2 large English cucumbers
• 1.5 cups plain Greek yogurt
• 1 cup buttermilk
• 1/2 cup packed fresh dill
• 1/4 cup fresh chives
• 1 small garlic clove
• 3 tbsp lemon juice
• 2 tbsp plus more for drizzling extra-virgin olive oil
• 3 thick slices rye bread
• 2 tbsp butter
• 1.25 tsp kosher salt
• 1/4 tsp freshly ground white pepper
• 2 for garnish radish
• 4 ice cubes

Instructions

1. 1Peel the cucumbers if the skin is thick or waxed, then halve lengthwise and scoop out the seeds with a spoon. Roughly chop the flesh and place it in a blender.
2. 2Add the Greek yogurt, buttermilk, most of the dill and chives (reserve a little for garnish), peeled garlic clove, lemon juice, olive oil, salt, and white pepper to the blender.
3. 3Blend on high until completely smooth and pale green, about 45 to 60 seconds. Taste and adjust salt or lemon. Drop in the ice cubes and blend again briefly to chill and lighten the texture.
4. 4Pour the soup into a pitcher or bowl, cover, and refrigerate for at least 30 minutes so the flavors marry and the soup is thoroughly cold.
5. 5Meanwhile, cut the rye bread into 3/4-inch cubes. Melt the butter in a skillet over medium heat until foaming. Add the bread cubes and toss to coat.
6. 6Toast the cubes, stirring often, until they are golden and crisp on all sides, 6 to 8 minutes. Sprinkle lightly with salt and let cool on a plate; they will crisp further as they cool.
7. 7Thinly slice the radishes into rounds and chop the reserved dill and chives. When ready to serve, give the soup a quick stir and ladle into four chilled bowls.
8. 8Float warm rye croutons in the center of each bowl. Scatter radish slices and the remaining herbs over the top, then finish with a thin drizzle of olive oil. Serve immediately while the croutons still crunch against the icy soup.