Chilled Cucumber Soup with Avocado Toast

SERVES: 2-4

TOTAL TIME: 15 minutes

Ingredients:

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

½ jalapeño, seeded, deveined and chopped

½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)

½ teaspoon sherry or white wine vinegar, more to taste

¾ teaspoon kosher sea salt, plus more to taste

4 slices baguette or other bread, toasted

1 avocado, pitted, peeled and thinly sliced

½ 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

Instructions:

Step 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.

Step 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.

Step 3

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

Recipe from New York Times Cooking by Melissa Clark