soup

Chilled Cucumber Soup With Avocado Toast

A chilled, blended cucumber soup with garlic, herbs, jalapeño and anchovy for depth, served alongside crispy avocado toast with feta and lemon — a light, cooling summer meal ready in 15 minutes.

Prep 15 min Total 15 min

Servings 4

Ingredients

1 lb cucumbers, peeled, halved lengthwise and seeded
2 cup buttermilk, or 1½ cups plain yogurt plus ¼ cup water
1 large garlic clove, peeled and smashed
2 anchovy fillets, optional
2 small whole scallions, trimmed
1 jalapeño, seeded, deveined and chopped
1 cup mixed fresh herbs, packed; mint, parsley, dill, tarragon, basil and cilantro
1 tsp sherry or white wine vinegar, more to taste
3 tsp kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
2 tbsp crumbled feta cheese
1 lemon
extra-virgin olive oil, for serving
freshly ground black pepper
1 ear corn, shucked, kernels sliced off
fresh dill, for serving

Instructions

1
In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
2
On the toasted bread, smash the avocado slices. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top, and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
3
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.