Instructions

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For the soup:
1. Place the cucumbers, water, lemon, onion, tomatoes, and garlic into the glass container of a blender.  (If the blender jar is small, you may have to work in batches, making half the recipe at a time.)
2. Process the vegetables until slightly chunky but blended together.
3. Add to the blended mixture the cheese, salt, arugula, oregano and yoghurt.  Process the ingredients together until the mixture is just blended but not completely pureed, leaving some of the texture from the vegetables.  Pour into a large bowl and chill before serving.  (Repeat the process with the second half of the ingredients if working in batches.)

For the garnish:
1. To make the crouton garnish, heat a small skillet over medium heat, adding just enough olive oil to cover the bottom of the pan.
2. Rub the bread slices on both sides with the cut garlic, then place these slices in the oil.
3. Toast in the pan until golden brown on both sides.  Remove these to a piece of paper towel to drain.
4. Make a little amount of chopped salad by mixing together in a small bowl the olives, tomatoes, and cheese if using.  Sprinkle the mixture with a little olive oil, and set aside.

To serve, fill a bowl with the soup.  Top a slice of the garlic toast with a little of the chopped tomato-olive salad.  Serve this crouton alongside the soup and enjoy.


Recipe courtesy of Jane Ward, Food and Fiction, 2011.