🌐 Original ▾
More ▾
Chilled Cucumber Soup With Avocado Toast
By Melissa Clark · cooking.nytimes.com
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 | ||
| 1 pound / 450 g cucumbers, peeled, halved lengthwise and seeded | Blend soup until smooth | Distribute soup, garnish & serve |
| 2 cups / 480 ml buttermilk (or 1 1/2 cups / 360 ml plain yogurt plus 1/4 cup / 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 | ||
| 1/2 cup / 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 | ||
| 2 tablespoons / 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 | ||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
🛒 Shopping list17 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free