Chilled Dill and Cucumber Soup With Salmon Crostini Chilled Dill and Cucumber Soup With Salmon Crostini

Image: Jeff Coulson

Blend this super-easy chilled soup in the morning, and leave it in the fridge until dinnertime. The chilling process develops the cool, subtle flavours of the soup while getting the prep work out of your way early.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2014



In blender, purée 8 cups of the cucumbers, the garlic, 1 1/2 cups of the yogurt, 2 tbsp of the dill, the lemon juice, salt and pepper until smooth. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, arrange baguette slices on parchment paper–lined baking sheet; bake in 400°F (200°C) oven until crisp and light golden, about 6 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Top baguette slices with salmon and remaining dill. Pour soup into serving bowls; drizzle with remaining yogurt. Top with radishes and the remaining cucumber.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 655 mg
  • Sugars 12 g
  • Protein 13 g
  • Calories 180.0
  • Total fat 4 g
  • Potassium 675 mg
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 24 g


  • Iron 11.0
  • Folate 17.0
  • Calcium 22.0
  • Vitamin A 6.0
  • Vitamin C 17.0
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Lunch & Dinner

Chilled Dill and Cucumber Soup With Salmon Crostini