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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this summertime cucumber soup when you're craving a lighter meal. It features classic Asian flavors like cilantro, fresh ginger, and Sriracha. Ingredients:
1 (1-ounce) slice day-old white bread or other firm white bread, torn into pieces |
1 cup chopped yellow bell pepper |
1/2 cup chopped green onions |
3 tablespoons chopped fresh cilantro |
1 1/2 teaspoons minced peeled fresh ginger |
2 pounds cucumber, peeled, halved lengthwise, seeded, and chopped |
1 small garlic clove, minced |
1 2/3 cups organic vegetable broth (such as swanson certified organic), divided |
3 tablespoons rice vinegar |
1 teaspoon sugar |
1/2 to 1 teaspoon sriracha (hot chile sauce, such as huy fong) |
1/4 teaspoon salt |
2 teaspoons roasted peanut oil |
Directions:
1. Place bread in a blender. Pulse 10 times or until coarse crumbs form. Place breadcrumbs in a large bowl.
2. Combine bell pepper and next 5 ingredients (through garlic). Place half of bell pepper mixture and 1 cup broth in blender, and process until smooth. Add pureed bell pepper mixture to breadcrumbs; stir well. Repeat procedure with remaining bell pepper mixture and remaining 2/3 cup broth. Stir in vinegar, sugar, Sriracha, and salt. Spoon 1 1/4 cups soup into each of 4 bowls, and drizzle each serving with 1/2 teaspoon oil.
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