15 minutes
A refreshing and simple meal, perfect for warm days, featuring a chilled cucumber and corn soup served alongside delightful avocado toasts.
Cucumbers, peeled, halved lengthwise, and seeded
0 lb
Buttermilk, cold
cups
Garlic Clove, smashed and peeled
each
each
Scallions, trimmed
each
Jalapeño, seeded and chopped
each
Mixed Soft Herbs, packed
cups
teaspoons
teaspoons
Avocado, pitted, peeled, and thinly sliced
each
Country Bread, toasted
slices
Feta Cheese, crumbled
tablespoons
Lemon, juiced
each
to taste
Black Pepper, freshly ground
to taste
Fresh Corn Kernels
0 ear
1. Blend Soup Ingredients
In a blender or food processor, combine the cucumbers, buttermilk, garlic, anchovies (if using), scallions, jalapeño, fresh herbs, sherry vinegar, and sea salt. Blend until smooth and uniformly green. Taste and adjust seasoning with more vinegar or salt if needed.
2. Prepare Avocado Toasts
Toast the slices of country bread until golden and crisp. Layer with thin slices of avocado, sprinkle with crumbled feta cheese, squeeze lemon juice over the top, and finish with a drizzle of olive oil and a sprinkle of black pepper.
3. Serve the Soup and Toasts
Pour the chilled cucumber soup into bowls, garnish with fresh corn kernels and extra herbs. Drizzle with olive oil and serve alongside the avocado toasts.
Select fresh English cucumbers for a milder flavor and tender skin that blends seamlessly into the soup. For the corn, opt for the freshest ears you can find—it's best to use them as soon as possible after purchasing to capture their natural sweetness and crispness.
Choose perfectly ripe avocados—they should yield gently to pressure and be free from dark spots. A sprinkle of flaky sea salt and a drizzle of good-quality extra-virgin olive oil can elevate the avocado’s natural flavor. For added texture and taste, add toppings like radish slices, micro greens, or even a sprinkle of toasted seeds.
Soup served cold can often taste less seasoned than hot dishes. Add salt, and pepper, and a splash of acid like lime juice or rice vinegar carefully, adjusting as needed. Be sure to chill the soup before doing the final seasoning taste test, as flavors can change as they cool.
Fresh herbs like mint, basil, or dill pair fantastically with the cooling flavors of cucumber and corn. Fold in finely chopped herbs at the end to add vibrant color and a hint of brightness.
For the perfect texture, blend the soup until smooth, then strain it through a fine mesh sieve to remove any bits or fibers for a velvety finish. This step ensures a refined texture that is both elegant and pleasing on the palate.
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