Ingredients

The following ingredients have 3 Servings
  • 1 pound cucumbers, 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 jalapeño, seeded, deveined and chopped
  • 1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
  • 1/2 teaspoon sherry or white wine vinegar, more to taste
  • 3/4 teaspoon kosher sea salt, plus more to taste
  • 4 slices baguette or other bread, toasted
  • 1 avocado, pitted, peeled and thinly sliced
  • 1/2 lemon
  • 2 tablespoons crumbled feta cheese
  • Extra-virgin olive oil, for serving
  • Freshly ground black pepper
  • 1 ear of corn, shucked, kernels sliced off
  • Fresh dill, for serving

Instruction

  • 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.
  • 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.
  • Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.