Make the Soup: Place half of the chopped cucumber in the blender. Blend until it is completely liquid. Add the remaining cucumber, peppers, garlic and dill and puree until completely smooth. Add avocado and skyr and blend again. Add 2 tablespoons lemon juice and 2 teaspoons coarse salt. Blend one last time. Transfer to a bowl and adjust seasonings as necessary (you may want a little more lemon juice and/or salt). Cover and chill at least 2-3 hours or until ready to serve.
Make the Croutons: Heat olive oil in a large skillet over medium heat. Add bread cubes. Sauté until crisp and lightly browned, about 3-5 minutes. Transfer to a paper towel lined plate and season with coarse salt and pepper. Set aside.
Ladle the chilled soup into individual bowls. Drizzle with olive oil and sprinkle with fresh tomato and croutons. Serve immediately.
It really helps to have a high-powered blender. They can be quite expensive, but are one of the best kitchen investments you can make, in my opinion. If your blender is just so-so and the soup is not as smooth as you would like, you can always run it through a fine mesh sieve to remove any remaining bits of unprocessed vegetable.
After the soup chills in the refrigerator, give it a good stir before serving. The soup will separate slightly during the cooling process.
Adapted from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner and Love Soup by Anna Thomas.
Calories: 283kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1337mg | Potassium: 701mg | Fiber: 7g | Sugar: 6g | Vitamin A: 776IU | Vitamin C: 79mg | Calcium: 97mg | Iron: 2mg