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Ingredients

3/4 C chopped white and pale green part of Leek, washed well
1 small russet Potato, peeled, grated coarse and reserved in water to cover
1 slice Bread, cut into 1/2 inch cubes
2 C packed Arugula, washed well and spun dry
1 small Plum tomato, seeded and diced, for garnish
2 Tbs Olive oil
1 clove Garlic, chopped
2 C Vegetable broth
3 Tbs plain Yogurt

Instructions

In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender, then puree it in batches for 2 minutes, or until it is completely smooth. Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the yogurt and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.

While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon of oil over moderate heat, stirring, until they are browned. Transfer the croutons to paper towels and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato.

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