Chilled Cucumber Soup With Avocado Toast
2 to 4 servings
A smooth, herb-bright chilled soup of blended cucumber and buttermilk, served alongside crusty bread topped with mashed avocado, feta, and lemon.
| prepToast baguette slices | ||
| 450 g cucumbers, peeled, halved lengthwise and seeded | Blend soup until smooth | Distribute soup, garnish & serve |
| 480 ml buttermilk (or 360 ml plain yogurt plus 60 ml water) | ||
| 1 large garlic clove, peeled and smashed | ||
| 2 anchovy fillets (optional) | ||
| 2 small whole scallions, trimmed | ||
| 1/2 jalapeño, seeded, deveined and chopped | ||
| 15 g packed mixed fresh herbs (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 | Assemble avocado toast | |
| 1 avocado, pitted, peeled and thinly sliced | ||
| 30 g crumbled feta cheese | ||
| 1/2 lemon | ||
| Extra-virgin olive oil, for serving | ||
| Freshly ground black pepper | ||
| 1 ear of corn, shucked, kernels sliced off | ||
| Fresh dill, for serving | ||
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