Asian Cucumber Soup

Ingredients

• 1 ounce day-old bread white firm
• 2 pounds cucumber peeled halved lengthwise seeded chopped
• 3 tablespoons cilantro leaves fresh chopped
• 1.5 teaspoons ginger fresh minced peeled
• 1 small garlic clove minced
• 0.5 cup green onions chopped
• 2 teaspoons roasted peanut oil 
• 3 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 0.5 teaspoon sriracha such as huy fong) hot
• 1 teaspoon sugar 
• 1.7 cups vegetable broth organic divided (such as Swanson Certified )
• 1 cup bell pepper yellow chopped

Equipment

• bowl
• blender

Directions

1. Place bread in a blender. Pulse 10 times or until coarse crumbs form.
2. Place breadcrumbs in a large bowl.
3. Combine bell pepper and next 5 ingredients (through garlic).
4. Place half of bell pepper mixture and 1 cup broth in blender, and process until smooth.
5. 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.