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Prep time
10 minutes
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Cook time
2 minutes
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Serves
2 to 4
Author Notes
When it’s too hot to think about turning on the stove, and I’m craving something healthy(ish), I make this chilled green soup. It takes a cue from gazpacho and begins in a similar way: a piece of soaked bread that thickens the soup without altering the flavor. Peppery arugula and basil are then added, and later mellowed with yogurt–which also adds creaminess–resulting in a light, herbaceous soup. Top it with crispy bread crumbs and sliced radishes for some crunch. —Alexis deBoschnek
Test Kitchen Notes
Recipe reprinted with permission from To The Last Bite: Recipes and Ideas For Making The Most of Your Ingredients (Simon & Schuster April 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to. —The Editors
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Ingredients
- Soup
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1
slice bread, crusts removed
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1
green bell pepper, seeded and roughly chopped
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1
English cucumber, peeled, seeded, and roughly chopped
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2 cups
arugula
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1/2 cup
basil leaves
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1
medium shallot, roughly chopped
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2
garlic cloves
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1/4 cup
extra-virgin olive oil
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1/2 cup
hot water
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1/4 cup
plain whole milk yogurt
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2 teaspoons
kosher salt
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3 teaspoons
sherry vinegar
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2
radishes, thinly sliced, to serve
- Bread Crumbs
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2 tablespoons
extra-virgin olive oil
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1/2 cup
panko or homemade bread crumbs
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1/4 teaspoon
kosher salt
Directions
- Soup
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Run the bread under cold water, then use your hands to squeeze out excess water. Place the bread in a blender.
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Add the bell pepper, cucumber, arugula, basil, shallot, garlic, olive oil, water, yogurt, salt, and vinegar to a blender, and blend until smooth.
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Transfer the soup to a sealable container and chill in the refrigerator for at least 8 hours, and up to 2 days. The longer the soup sits the more flavorful it will become.
- Bread Crumbs
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Heat the olive oil in a medium pan over medium high heat. Once the oil begins to shimmer, add the panko and cook, stirring often, until golden brown, about 2 minutes. Transfer the bread crumbs to a paper towel-lined plate and season with the salt.
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Serve the soup topped with the crispy bread crumbs and radish slices.
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