Chilled Cucumber Soup With Avocado Toast From The New York Times

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 lb cucumber, peeled, halved lengthwise and seeded
• 2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
• 1 large garlic clove, peeled and smashed
• 2 anchovy fillets (optional)
• 2 small whole scallions, trimmed
• 1/2 jalapeno, seeded, deveined and chopped
• 1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
• 1/2 teaspoon sherry wine or 1/2 teaspoon wine vinegar, more to taste
• 3/4 teaspoon kosher sea salt, plus more to taste
• 4 slices baguette or 4 slices other bread, toasted
• 1 avocado, pitted, peeled and thinly sliced
• 1/2 lemon
• 2 tablespoons crumbled feta cheese
• 1/4 cup spitiko extra virgin olive oil, for serving
• 1 teaspoon fresh ground black pepper
• 1 ear of corn, shucked, kernels sliced off
• 1/2 cup toasted pine nuts
• 1/2 cup red onion, diced
• 1 bunch fresh dill, for serving

Recipe

• 1 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 2. smash avocado slices on the toasted bread. 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 3. distribute soup between 4 bowls and garnish with raw corn kernels, toasted pine nuts and/or red onion ~ and a drizzle of olive oil. serve avocado toast on the side.